El Conjuro

High in the mountains around Jaén, Peru, stands a peak known as Cerro Conjuro, where a rich tapestry of faith, tradition, and natural beauty intertwines.

El Conjuro Coffee reflects the devotion and dedication of the local coffee producers, who have passed down their craft through generations. The farmers, many of whom belong to the third generation of coffee cultivators, grow high-quality varieties like Caturra and Bourbon, supported by the region’s ideal microclimates and fertile soil. Over the last decade, these coffee growers have moved away from conventional farming methods, adopting sustainable practices that care for biodiversity and working collaboratively to improve quality.

The coffee is processed using the washed method, with the help of family and neighbors in the traditional harvest. Only ripe cherries are selected, which then undergo a flotation process to remove impurities such as twigs, dried cherries, and dust.

The coffee is dry pulped. Some producers practice anaerobic fermentation in bags, while others ferment in open tanks for at least 36 to 48 hours, depending on the method and farm altitude.

Then the coffee is washed 2 to 3 times and dried in raising beds, solar tents or shaded patios for 17 to 25  days, based on weather conditions. 

Espresso Recipe
Temperature | 92°C
Dose | 17.5 g
Yield | 42g
Time | 25 sec

This coffee has been roasted for espresso brew methods. To find the method that suits your taste, check out our Brew Guides.