Caturra Natural

$51.70
$51.70
Description
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Caturra Natural – Microlot | Cajamarca

This limited edition Caturra Natural microlot comes from Finca DAES in Cajamarca, grown at 1,850 meters under the careful guidance of Damian Espinoza. Slow maturation at elevation, paired with attentive post-harvest handling, allows this coffee to express clarity, balance, and brightness.
Carefully washed and fermented for 15 hours, then slow dried on African beds for 25 days, the process preserves freshness while developing sweetness and structure.
Caturra is a compact, expressive varietal, known for its bright structure and clean, approachable profile. When thoughtfully cultivated, it delivers clarity in flavor while maintaining depth and elegance.
In the cup, strawberry sweetness and cacao unfold first, followed by a soft rose-like floral note. Bright acidity carries through to a clean citrus finish of lemon zest, balanced by a medium body that keeps the cup lively and refreshing.
Carefully produced in small quantities, this microlot highlights the distinctive character of Cajamarca, offering a bright and elegant expression of the Caturra varietal.
Limited Release · Microlot

Roast Level: Medium

Size

Processing Method

Washed

How the coffee cherries were processed after harvest, shaping sweetness, texture, and overall character.

Variety

Caturra

The specific coffee plant cultivar, influencing flavor profile, structure, and aroma.

Elevation

1850

The altitude at which the coffee was grown, affecting density, acidity, and complexity.

Tasting Notes

Lemon zest, strawberry, cacao, soft rose

Key flavors and aromas you may experience in the cup.

Fermentation

15 hours

The fermentation approach used to develop flavor and enhance complexity.

Acidity

Bright

The perceived brightness and liveliness of the coffee, not actual acidity level.

Drying Method

African Beds

Body

Medium

The weight and mouthfeel of the coffee on the palate.

Finish

Clean Citrus

The lingering sensation and flavors after each sip.

About the Farmer

Name: Damian Espinoza

Estate: Finca DAES

Origin: Cajamarca

The coffee is produced by Mr. Damián Espinoza, a coffee grower with over 31 years of experience dedicated to cultivating high-quality coffee. Production takes place in the Cajamarca region of Peru.
The farm is situated at an average altitude of 1,850 meters above sea level, a condition that favors the development of high-quality coffees with slow maturation and complex sensory profiles. The producer manages a total area of 6 hectares of land cultivating 5 different varietals as well as designating 1 hectare for future planting, reflecting a production plan oriented toward diversification and sustainable growth.
Coffee cultivation is part of a family tradition, passed down through generations, reflected in the deep knowledge of the land, climate, and responsible farm management.

Name: Damian Espinoza

Estate: Finca DAES

Origin: Cajamarca

The coffee is produced by Mr. Damián Espinoza, a coffee grower with over 31 years of experience dedicated to cultivating high-quality coffee. Production takes place in the Cajamarca region of Peru.
The farm is situated at an average altitude of 1,850 meters above sea level, a condition that favors the development of high-quality coffees with slow maturation and complex sensory profiles. The producer manages a total area of 6 hectares of land cultivating 5 different varietals as well as designating 1 hectare for future planting, reflecting a production plan oriented toward diversification and sustainable growth.
Coffee cultivation is part of a family tradition, passed down through generations, reflected in the deep knowledge of the land, climate, and responsible farm management.

About the Farmer

Name: Damian Espinoza

Estate: Finca DAES

Origin: Cajamarca

The coffee is produced by Mr. Damián Espinoza, a coffee grower with over 31 years of experience dedicated to cultivating high-quality coffee. Production takes place in the Cajamarca region of Peru.
The farm is situated at an average altitude of 1,850 meters above sea level, a condition that favors the development of high-quality coffees with slow maturation and complex sensory profiles. The producer manages a total area of 6 hectares of land cultivating 5 different varietals as well as designating 1 hectare for future planting, reflecting a production plan oriented toward diversification and sustainable growth.
Coffee cultivation is part of a family tradition, passed down through generations, reflected in the deep knowledge of the land, climate, and responsible farm management.

Brew Guide

A carefully calibrated brewing approach designed to highlight the character of this coffee, with detailed parameters for water composition, extraction timing, and pour control.

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