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El Guayaquil

Flavours of Lemon sherbert, mango, pear
Body     Acidity

Roasted omni for filter and espresso

Brace yourselves for what our Head Roaster John K describes as “the best Peruvian we’ll have this year”. A light-bodied expressive coffee with plenty of zest and fruitiness.

Finca El Guayaquil is right north of Cajamarca, one of Peru’s most fertile regions thanks to near-perfect coffee-growing conditions: high altitude, rich soil, varying temperature and moderate humidity.

Carlos Vasquez and Nelva Guevara (husband and wife) have learnt to make the best of these conditions. He was introduced to the industry by his grandparents and mother, who encouraged him to look for work at nearby coffee farms during harvest time and thus learn from all the processing stages. Eventually, he bought a piece of land— a mighty ¼ hectare. Over time, El Guayaquil has expanded to 5 hectares, 4 of which grow Caturra and Catuai varietals.

While Carlos has been in the industry for 30 years now, it’s only during the last 5 years that, together with his wife, they’ve been producing specialty-grade coffee. Their goals are to renew the old trees and increase the quality and quantity of specialty coffee. “We will keep working hard to produce amazing coffee for you to drink.”

This lot is a Caturra varietal. It has been washed and dried on a shaded patio for 25 days.

All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).


All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Carlos Vasquez & Nelva Guevara




Jaen, Cajamarca


1850m above sea level






November 2021



Roast style



Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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