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El Pajuro, Peru

Regular price £9.50

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4 total reviews

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Tasting Notes

PEAR / MANGO / JASMINE / HONEY

An organic mix of Pache and Caturra varieties produced by Maria Esmilda Espinoza at her one hectare farm El Pajuro in the Jaén province.  This washed coffee is smooth and creamy with balanced, layered notes of plum, mango, honey and a hint of Jasmine. 

Customer Reviews

Based on 4 reviews
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J
Jane Ryland
Excellent coffee

Have been given some previously and decided to try a different variety. El Pajuro wonderful aroma and makes an excellent cup in our Gaggia coffee machine. Will definitely be back for more.

A
Andrew White
Amazing starter coffee

I recently bought an espresso machine and needed wanted to try out a few different coffees to determine what I like. I bought the 70g bag and this coffee is some of the best I have ever tasted. Perfect amount to dial in the machine and a joy in every cup. I would highly recommend and I'll be coming back for more!

J
Jennifer Elkin
Best Coffee

Really lovely tasting coffee

H
HJG
El Pajuro

High quality coffee.
Much enjoyed.

Great service and GREAT coffee 😋 Warning though: once you taste the good stuff it’s hard to settle for anything less! ☕️👌🏻

Lee W

Facebook

Deliciously indulgent, a MUST for any coffee lover!! Beautifully packaged, exceptional service & the perfect gift. I never knew coffee could taste this good!

Ruth I

Google

Fabulous coffees! I've tried all of them at one time or another and they're all great. Highly recommend!

Alex H

Google

COFFEE STORY - EL PAJURO

This organic coffee is a micro-lot from El Pajuro farm produced by Maria Esmilda Espinoza. She has a three-hectare farm in Sport Piura. Maria is a member of the Cedros cooperative, which is committed to reforestation as part of their sustainability initiative. Amongst other aims they are planning to plant 2.6 million shade trees and 29.6 million coffee trees to reduce 3,850,000 tonnes of CO2.

AT THE FARM

El Pajuro farm is located in a high-altitude area with a favourable climate. Over time, Maria has implemented and improved their wet processing, drying methods as well as introducing various varieties of coffee. This has led her to be very successful - producing high-quality coffees. This coffee is de-pulped, wet fermented for 22 hours and then dried in a parabolic dryer.

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