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Peru Esmérita Vásquez Ramírez
Balanced Profile | Light roast
Tasting Notes: Strawberry, Caramel, Juicy
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
In the mountains of Peru, about two hours from the nearest city of Jaén, this coffee was produced by Esmérita Vásquez Ramirez. It comes from a plot on her farm called La Esperanza (meaning “hope”), which stands at the top of a mountain, with a beautiful view of the area surrounding.
Esmérita and her husband do all the work it takes to produce this coffee, from harvest to processing. Because it’s just the two of them, they must leave the day’s harvest in bags to retrieve a few days later. This results in a slight fermentation, imitating an anaerobic style of processing. Our sourcing partners Yellow Rooster note:
“[Esmérita] ferments her coffee for a total of 48 hours in grain pro bags.
First, she ferments it in cherry for 12 hours. Then, she de-pulps it and ferments it again in bags for 36 more hours. After washing the depulped coffee, she moves it in bags to her house in La Coipa to dry on raised beds for 20-25 days, depending on the climate of the area . . . The cup is strong yet nuanced, a perfect combination of excellent climate conditions and land management.”
This coffee presents as super juicy, with delicious fruit notes and sweetness. We are very excited to feature Esmérita’s coffee, and hope you enjoy!
TRACEABILITY
COUNTRY
Peru
REGION
Cajamarica
IMPORTER
Yellow Rooster
VARIETAL
Caturra, Pache, Typica
PRODUCER
Esperanza Coronado Delgado
MILL / WASHING STATION
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PROCESSING
Washed
ALTITUDE
1800 meters
DID YOU KNOW
Peru is one of the world’s top producers of Arabica coffee, known for its smooth, mild flavor. The country’s high-altitude Andes regions provide ideal growing conditions.
PRICE TRANSPARENCY
$
Price paid by Driftaway
$
Free on Board price
$
Farm Gate price
$
Fair Trade price per pound
$
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
85.5
/100
85.5
SCAA Cupping Score
- x - kg
Bags purchased
1 year
Length of producer relationship
100% (in 2025)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from May 19 to June 13 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
