Peru
Finca El Roble
Dilser Torres

Washed process Caturra, Bourbon, Typica, Catuai

Flavour: raspberry, blackcurrant, treacle

Body: Acidity:

Dilser Torres has been growing coffee since 2007 in Cajamarca, the main growing region of Peru.

Dilser’s parents and neighbors dedicated their lives to growing sugar cane and producing aguardiente, a South American liquor made of sugar cane. Unfortunately the prices for aguardiente dropped, and it no longer paid enough to sustain and feed their families.

They decided to start diversifying their farm’s crop and began to plant coffee trees, introducing themselves to the world of coffee.

“We heard that coffee could be profitable and that it offered much better incomes, so we decided to give it a try.” says Dilser.

While he’s been producing coffee since 2007, but it wasn’t until 2019 that he decided to go a step forward and he went from producing and selling his coffee as conventional coffees to specialty coffees.

“In these few but intense years, I’ve learned to manage by farm, take care of the coffee I produce, and I continue learning every day with the help and technical assistance received from industry educators.”

“When Caravela [our origin sourcing partner in Peru] first visited my farm and told me that my farm had huge potential in producing specialty coffees and that my life could change, I didn’t believe it. But when I started delivering coffee to them and I saw the results, I understood what they meant and today I’m grateful for their support and for helping me get to where I am now.”

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

Country: Peru
Region: Cajamarca
Altitude: 1800m above sea level
Varieties: Caturra, Bourbon, Typica, and Catuai
Process: washed
Importer: Caravela
Body: Medium
Acidity: Vibrant
Tasting notes: Raspberry, blackcurrant, treacle
Roast style: Omni (filter + espresso)

Varieties

Bourbon variety

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Catuai variety

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

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.

Typica variety

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

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.