🌍 We ship coffee internationally!

Peru

El Roble

Flavours of 'Fruit Jubes', yellow peach and red grape
Body     Acidity

Roasted omni for filter and espresso

Jenri Willian comes from a coffee-growing family; he is a second-generation coffee farmer. Since he started in coffee around 1998, when he was 19 years old, it has been a constant journey of acquiring knowledge. He has learned about good coffee management to ensure profitability, the importance of proper fertilization for quality, the significance of slow drying, selective cherry picking, and the value of fermentation.

The name of Jenri’s farm is El Roble, named after the oak trees he has planted on the farm’s periphery, which he cherishes and protects. It is located in La Coipa, a province in the northern district of San Ignacio, within the famous coffee-producing department of Cajamarca. Jenri lives on the farm with his wife and their child, who is still in school. Since shifting his focus towards producing high-quality coffee in 2020, their quality of life has improved.

The entire family is involved in coffee production, with Jenri’s wife assisting in personnel management during the harvest, and their child helping on weekends when not in school. Jenri is currently focused on making all their production specialty coffee. To achieve this, he plans to remove the Catimor he currently has and plant more of his favorite variety, Bourbon. In addition to coffee, he also grows vegetables on the farm and sells granadilla at the local market.

Jenri Willian begins the coffee processing by carefully picking the cherries, which he then takes to the wet mill on his farm. There, he floats the cherries to remove defects such as dried or underdeveloped ones. Afterward, he pulps the cherries and places the beans inside GrainPro bags for a 28-hour fermentation period. Following fermentation, he washes the coffee and transfers it to his solar dryers, where it takes approximately 15 to 20 hours to reach the desired moisture level.

 

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].

Producer

Jenri Wilian Garcia And Vilma Zurita Chinguel

Farm/Coop

El Roble

Country

Peru

Region

Cajamarca

Altitude

1675m above sea level

Varietals

Caturra

Process

Washed

Body

Acidity

Roast style

Omniroast

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.


Coffee delivery: coffee in resealable bag and farm information card

Subscribe to a world of coffee

Discover a new single origin coffee from Sample every 2, 3, or 4 weeks with no delivery fees.

No up-front purchase, and you can pause, cancel, or change plans at any time.

Subscribe now


You may also like:

View all our coffees