12oz of Peru El Romerillo
1
of 2

Organic

$21

01

This lot is a blend of washed Caturra, Pache, and Catimor varietals grown by Micaela Peña at her farm, El Romerillo, in La Coipa, San Ignacio. It was sourced in collaboration with the team at Origin Coffee Lab, who have been helping us identify the best coffees from Peru's northern highlands for nearly ten years.

Micaela is a member of Origin Coffee Lab's El Horcón committee of producers. The committee structure brings together producers who might otherwise be isolated, enabling them to share best practices, with Origin Coffee Lab providing crucial access and insights to and from the international market. Micaela's farm, El Romerillo, spans one hectare, but together with her committee members, they are cultivating over seven varieties of coffee on more than twenty hectares of land.
  • Country Peru
  • Flavor Profile Apple + Raw Sugar
  • Variety Caturra, Catimor, Pache, Geisha

The details

Origin story

  • Country Peru
  • Producer Micaela Peña
  • Region La Coipa, San Ignacio, Cajamarca
  • Elevation Range 1800 masl
  • Processing Method Washed
  • Drying Method Raised Bed
  • Harvest May 2023 - September 2023
  • Direct Trade Partner Since 2015
  • In Season
  • Organic
  • Direct Trade
This lot is a blend of washed Caturra, Pache, and Catimor varietals grown by Micaela Peña at her farm, El Romerillo, in La Coipa, San Ignacio. It was sourced in collaboration with the team at Origin Coffee Lab, who have been helping us identify the best coffees from Peru's northern highlands for nearly ten years. Micaela is a member of Origin Coffee Lab's El Horcón committee of producers. The committee structure brings together producers who might otherwise be isolated, enabling them to share best practices, with Origin Coffee Lab providing crucial access and insights to and from the international market. Micaela's farm, El Romerillo, spans one hectare, but together with her committee members, they are cultivating over seven varieties of coffee on more than twenty hectares of land.

How To Brew

We recommend starting with a 1:18 coffee-to-water ratio, which provides an excellent total extraction level and maximizes flavor pulled out of the ground coffee. For our single origin coffees we recommend a pour over method either on a Chemex, V60 or Kalita Wave on a 5 or 6 grind setting if you are ordering from Intelligentsiacoffee.com.

Recommended Method Pour Over

  1. 01.
    Boil Water 205 - 216 F
  2. 02.
    Weigh Coffee 1g of coffee per 18g of water
  3. 03.
    Drop In Filter Add filter to equipment
  4. 04.
    Grind Coffee Grind coffee and add to filter
  5. 05.
    Add Water Add water in stages
  6. 06.
    Remove Filter Enjoy your coffee!
Image of pour over demonstration
    • Image of two growers hugging in field
      Image of two growers hugging in field
    • Image of the sky and mountains landscape
      Image of the sky and mountains landscape
    • Image of growers sorting coffee beans
      Image of growers sorting coffee beans

    Why We're Different

    • Intelligentsia coffee buyers travel year-round working with a network of farmers. From the farm, coffee arrives at the roasting works in Chicago and Los Angeles, where coffee professionals cup, grade, and release over 50 single-origins and blends annually.

    • Intelligentsia Direct Trade means partnering with people who obsess about quality as much as we do, and building meaningful relationships with farmers. Today, the Intelligentsia Direct Trade community includes more than 50 partners in 14 countries.

    • A quarter-century of obsession with quality, more than 15 years of sourcing great coffee the right way, and an authoritative point of view on how to elevate coffee make Intelligentsia a trusted partner on your coffee journey.

1
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12oz of Peru El Romerillo
Peru El Romerillo