Peru El Palmo Eleuterio Quispe Perez: Sample Coffee Roasters

Peru
El Palmo
Eleuterio Quispe Perez

The northern region of Cajamarca in Peru is known for its production of quality coffee, natural reserves and water sources. Near the town of Jaen, we meet Eleuterio Quispe Perez and his wife Juana Diaz Zamora, at their farm El Palmo, named after an old palm tree located in the middle of the terrain.

Washed process Caturra

Flavour: blood plum, white grape, cacao

Body: Acidity:

Roast: omni (filter + espresso)

The northern region of Cajamarca in Peru is known for producing high-quality coffee thanks to its stunning nature reserves and water sources. It’s near the town of Jaen that Eleuterio Quispe Perez and Juana Diaz Zamora run their family-owned coffee farm: El Palmo, named after an old big palm tree located in the middle of the terrain.

Eleuterio has been involved in the coffee industry for 47 years— almost a lifetime—and it all started when his father motivated him to begin his own production. He saw that the profitability of other crops wasn’t as good as coffee, so he followed his dad’s advice.

Whenever he has some spare time, Eleuterio does a bit of woodworking, but coffee has been their family’s primary source of income. Producing specialty-grade coffee provides a higher income, which is reinvested in the improvement of the facilities (like upgrading the wet mill area) and pays for their kids’ education (which brings a lot of joy).

The future outlook for this couple is to keep learning more about processing, which will lead to raising the quality of their coffee.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Eleuterio Quispe Perez
Country: Peru
Region: Jaen, Cajamarca
Varietals: Caturra
Process: Washed
Harvested: November 2021
Body
Acidity
Tasting notes: Blood plum, white grape, cacao
Roast style: Omni (filter + espresso)

Varietals

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.