Peru
Jose Elmer Sanchez

Washed process Typica

Flavour: black berry, 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.

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

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Our packaging

Producer: José Elmer Sánchez
Farm/Coop: El Romerillo
Country: Peru
Region: San Ignacio, Chirinos, Cajamarca
Altitude: 1700m above sea level
Variety: Typica
Process: washed
Harvested: October 2024
Importer: Cafe Imports
Body
Acidity
Tasting notes: Black berry, biscuit, green tea
Roast style: Omni (filter + espresso)

Variety

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.