El Mirador | Peru

TLDR: clean, refined, and so many layers of sweetness you’ll nearly believe that we added sugar to the roast. This is simple enjoyment in a cup.

Esther Sampertegui is a devoted coffee producer rooted in the community of Santa María, nestled in the Jaén district of Cajamarca, Peru. She’s dedicated to producing exceptional coffee, with her family and their future in mind.

Her farm, El Mirador, rests at an elevation of 1,600 meters above sea level, where brisk mountain winds and a cool, steady climate create the perfect setting for nurturing exceptional coffee.

Esther's refined washed process reveals a syrupy texture with bright fruits and so so much sugary sweetness and depth.

In 2025, Esther began a new chapter in her journey, refining her harvesting and post-harvest practices with a determination to unlock the full potential of her land. We hadn’t tried her coffee from previous harvests, but we can see a long, bright future because with coffee this good, we’re pretty sure she’ll become the favourite of many roasters worldwide.

This lot was processed using a washed technique. Harvested cherry is floated and hand-sorted to remove defects. Sorted cherry is pulped and fermented for 12 hours. Parchment is dried on drying beds for around 15 days.

We’ve roasted this for smoothness, sweetness, and just simple joy. We’ve given a gentle bath of heat allowing this coffee to absorb all it needs to bring you an equal gentle bath of joyous flavour in your cup.

We start with the same recipe for all of our espresso coffees:
 

• 20g dose
• 45g yield
• 30 seconds

 

From here we will tweak things to get the flavours to highlight things we like. Use this as your starting point and go wild!

 

Note: some domestic espresso machines can’t use a 20g dose. Please always follow your manufacturers instructions to avoid damaging your equipment.