El Conjuro, Peru

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Clean
  30
• Comforting
  20

PROFILE: Refreshing and Vibrant WITH NOTES OF Strawberry, Lime, Brown Sugar ROAST: Medium Roast For Espresso Brewing Download the El Conjuro, Peru Transparency Report ABOUT Along the highlands surrounding the small industrial city of Jaen, there is a hilltop that local people call Cerro Conjuro. The story says that a couple of decades ago some missionaries bought to the community two crucafixes. One of them was placed on top of the Cerro Conjuro, and the other was placed in the entrance to the community of Chotantli to protect them from plagues and other bad things. Every year in May they celebrate their faith by climbing the Cerro Conjuro, followed with eating, drinking, and dancing. The people producing coffee in this region are extremely advanced in their feild, with huge amounts of knowledge and experience spanning decades of coffee production. The Microclimates and soil in this region are perfect for growing traditional varieties like CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. - Always some of our favorites on the cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table. Back for a Fourth year, El Conjuro is the name of a small regional blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of coffee produced by 2 producers in Cajamarca, Northern Peru. Grown with care and expertise, this coffee is processed and dried at farm level by the producer, then blended with similar quality grades, and matching flavour profiles before being shipped to us here in Melbourne. This versatile crowd pleaser impresses the team each year with it’s landed quality. The 2024 harvest featuring bright acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and good balance making it perfect as a refreshing, vibrant espresso. SOURCING ORIGIN: Jaen, Cajamarca, Peru PRODUCER: 2 contributing producers VARIETIES: Caturra, Bourbon, Catimor PROCESS: Fully WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. ALTITUDE: 1650 - 2000 masl PARTNERS: Caravela QUALITY SCORE: 86 HISTORY: Fourth year of purchasing LOT SIZE: 345kgs HARVEST: May to September