Felipe Estela

This coffee was produced by Felipe Estela at Finca El Morito in San Ignacio, Cajamarca, Peru. Felipe is a second-generation coffee grower and member of the close-knit El Morito community, founded by the Flores family. From his farm comes this fully washed Bourbon and Caturra grown at 2,000 MASL, processed with the double fermentation method that El Morito has become known for across their microlots.

Cherries were selectively harvested at 18 Brix or higher, with a second sort to remove any overripe fruit. The cherries were then fermented in airtight tanks for 48 hours before being pulped. A second fermentation followed for an additional 48 hours with the remaining mucilage before being washed and moved to drying. The coffee was dried in a solar dryer under shade for 20 to 25 days, and once stable, roasted and cupped for quality at the El Morito lab in Jaen.

In the cup we find dried apple, quince jam and demerara syrup. Rich and sweet on the open, with a jammy stone fruit character that sits on a warm, rounded base of brown sugar sweetness. Clean, composed and deeply satisfying.

Felipe grew up in the Querocotillo district and has spent his career quietly building on what his family started. He began with more resilient varieties like Catuai and Catimor before turning his attention to quality-focused cultivars including Caturra, Bourbon, Marshell and Typica. His integration into the El Morito community has been organic, shaped by a shared commitment to specialty coffee and a pride in seeing his town grow and prosper.

Import Partner: Condesa
All our coffees are sold as whole beans.