There’s an ease to this cup. A slow, steady sweetness like panela melting into warm tea. Almond biscuit on the edges, gentle and comforting. Then, a quiet lift of black tea tannin that lingers in the finish.

El Roble is the kind of coffee you could drink every day and still find new corners in. It’s balanced, unhurried, and tuned to the pace of its highland home. We’re running it alongside another coffee from the same farm—Peru Miguel Estela, our current espresso offering. Tasting them side by side shows just how much range a single place can hold.

Origin: Peru

Region: Cajamarca

Farm: El Roble

Producer: Felipe Estela

Altitude: 1700 masl

Process: Fully Washed

Varietal: Bourbon

Felipe Estela farms in the cool air of Cajamarca’s highlands, where Bourbon trees thrive in rich volcanic soils. His meticulous approach—from selective picking to careful washing—draws out the clarity and structure that make this cup so dependable. El Roble is part of the wider Flores family network, a community of producers who have earned multiple Cup of Excellence placements for the region.

Filter: 15g coffee / 250g water at 94°C, medium grind. Draw the brew out a touch longer to deepen the almond biscuit sweetness. 2:30 - 3:00 min