Peru Jose Elmer Sanchez: Sample Coffee Roasters

Peru
Jose Elmer Sanchez

Washed process Typica

Flavour: blackcurrant, biscuit, green tea

Body: Acidity:

Finca El Romerillo, owned by José Elmer Sánchez, is situated in the Chirinos district of the San Ignacio province in northern Peru. This region is renowned for its high altitudes, fertile soils, and cooler temperatures, all of which contribute to the production of exceptional specialty coffees.

The farm sits at an elevation of approximately 1,700 meters above sea level, providing an ideal microclimate for coffee cultivation. José Elmer Sánchez cultivates several coffee varieties, including Typica, Caturra, Colombia, Catimor, and Marsellesa. His dedication to quality and sustainable farming practices has resulted in coffee that has achieved impressive cupping scores, with some lots reaching up to 89 points.

As a member of the Prosperidad de Chirinos cooperative, José Elmer Sánchez benefits from shared resources and knowledge aimed at improving coffee quality and sustainability. The cooperative emphasizes organic farming methods, including the use of elaborate compost systems to produce organic fertilizers. These practices are critical to maintaining soil health and preventing disease, ensuring the longevity and productivity of coffee trees.

The processing methods at Finca El Romerillo are meticulous. After selective handpicking of ripe cherries, the coffee undergoes a washed process, which involves depulping, fermenting to remove mucilage, washing, and then drying. This method enhances the coffee’s clean and vibrant flavor profile, contributing to its medium-heavy body and pronounced brown sugar sweetness.

Through his commitment to quality and sustainable practices, José Elmer Sánchez has positioned Finca El Romerillo as a notable producer in Peru’s specialty coffee industry. His efforts not only contribute to the reputation of the Chirinos district but also support the broader community by promoting environmentally friendly farming methods and economic development.

Sourcing and ingredients

100% Typica coffee beans, provided by Cafe Imports 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: José Elmer Sánchez
Farm/Coop: El Romerillo
Country: Peru
Region: San Ignacio, Chirinos, Cajamarca
Altitude: 1700m above sea level
Varietals: Typica
Process: washed
Harvested: October 2024
Body
Acidity
Tasting notes: Blackcurrant, biscuit, green tea
Roast style: Omni (filter + espresso)

Varietals

Typica varietal

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.