Elizabeth Rojas’s washed yellow and red caturra was one of our favourite coffees last year, and we’re excited to share it with you again this season.
It's sweet, round and jammy, with notes of fig, honey and blackberry.
Elizabeth Rojas
£14.00
£52.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Sweet, round and jammy, with notes of fig, honey and blackberry.
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OriginEl Paramo, San Ignacio, Cajamarca
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CountryPeru
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Altitude1,850 MASL
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ProcessWashed
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VarietyCaturra
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NotesFig, Honey, Blackberry
Origin Story
We sourced this coffee through our exporting partner Red Beetle, who we work closely with in Peru and Mexico.
Red Beetle exists to bring coffees with high-potential from under-represented communities to the speciality market, and by doing so delivering higher prices and a more secure income to producers, along with technical assistance to help them improve production.
In Peru, Red Beetle works in partnership with the CASIL cooperative of farmers based out of San Ignacio in Cajamarca. Elton and José from CASIL do most of the groundwork in the region in terms of QC and technical assistance, with Red Beetle providing additional QC and links to market.
Elizabath Rojas’s farm El Páramo is found at 1,850 MASL near the town of El Chaupe in Cajamarca, and bordering the huge Tabacones Namballe natural reserve. The team at Red Beetle have found that the areas surrounding the reserve deliver incredible coffee, and this is certainly the case in this instance.
The coffee is grown with plenty of shade cover, and is harvested by Elizabeth with the help of her parents and brother. After resting in cherry, the coffee undergoes a 40 hour open tank dry fermentation before being pulped, washed, and laid out to dry on raised beds for 15-20 days.
Red Beetle exists to bring coffees with high-potential from under-represented communities to the speciality market, and by doing so delivering higher prices and a more secure income to producers, along with technical assistance to help them improve production.
In Peru, Red Beetle works in partnership with the CASIL cooperative of farmers based out of San Ignacio in Cajamarca. Elton and José from CASIL do most of the groundwork in the region in terms of QC and technical assistance, with Red Beetle providing additional QC and links to market.
Elizabath Rojas’s farm El Páramo is found at 1,850 MASL near the town of El Chaupe in Cajamarca, and bordering the huge Tabacones Namballe natural reserve. The team at Red Beetle have found that the areas surrounding the reserve deliver incredible coffee, and this is certainly the case in this instance.
The coffee is grown with plenty of shade cover, and is harvested by Elizabeth with the help of her parents and brother. After resting in cherry, the coffee undergoes a 40 hour open tank dry fermentation before being pulped, washed, and laid out to dry on raised beds for 15-20 days.
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