Peru
Finca El Pino
Ever Castillo

In the municipality of San Jose del Alto, in the province of Jaen up in the north of Peru, we arrive to the farm of Ever Castillo, El Pino. Here he has been producing coffee for 12 years. His current ventures are to improve his drying stations, have more varieties and plant native trees for shade.

Washed with extended fermentation process Caturra

Flavour: red apple, nougat, nashi pear

Body: Acidity:

Roast: omni (filter + espresso)

In the municipality of San Jose del Alto, in the province of Jaen up in the north of Peru is Ever Castillo’s farm, El Pino. He’s been producing coffee here for 12 years.

His parents are also coffee producers, and after a stint working on the coast he returned to the family farm and decided to start growing coffee. At first he helped his father but he was eventually able to buy a small piece of land to start his own coffee production.

Over time he reinvested to acquire land and increase the size of the farm to what it is today, and in improving the quality of his crop and drying stations. With the assistance of technicians from PECA (the Peru grower education arm of Caravela, our sourcing partner for this coffee) his crop has really gone from strength to strength. He’s now experimenting with new varietals, and is planting native trees to provide shade for the coffee crop.

Ever feels proud of what he has been able to achieve through coffee – he’s now known in the area for the quality of his crop.

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Ever Castillo
Country: Peru
Region: Cajamarca
Altitude: 2074m above sea level
Variety: Caturra
Process: washed with extended fermentation
Harvested: November 2021
Importer: Caravela
Body
Acidity
Tasting notes: Red apple, nougat, nashi pear
Roast style: Omni (filter + espresso)

Variety

Caturra variety

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 With Extended Fermentation 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.