Peru
David Nuñez

David Nuñez started in coffee as a cherry picker. After saving enough money, he eventually acquired a farm. In this lot we taste candied lemon, white nectarine, and lime

Fully washed 36 hour fermentation process Caturra

Flavour: candied lemon, white nectarine, lime

Body: Acidity:

Roast: omni (filter + espresso)

Don’t let this washed Caturra go under your radar. It’s gentle yet packed with flavour—our perfect everydayer.

David Nuñez started in coffee as a cherry picker. He went from farm to farm, following the harvest and looking for the farmers that offered the best price per kilogram of cherries. After saving enough money, he eventually acquired a farm.

Finca El Cafetal is extremely well organized. David manages all the coffee production while his wife, Betty, is in charge of the accounting and finances and helps out during harvest. Their focus is on profitability, which ensures sustainable wages for everyone—that’s why they started farming specialty coffee in 2017.

This direction has been fruitful so far: the profit has allowed them to purchase more land, increase the scale of operations and make a worthy living. They also recently improved the drying infrastructure, which directly impacted the quality of his coffee.

David believes that “if you work hard and with attention to detail, you can achieve great things and go far.”

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: David Nuñez Peña & Betty Tocto Rodriguez
Farm/Coop: Finca El Cafetal
Country: Peru
Region: San Ignacio, Cajamarca
Altitude: 1600m above sea level
Variety: Caturra
Process: fully washed 36 hour fermentation
Importer: Caravela
Body: Light
Acidity: Balanced
Tasting notes: Candied lemon, white nectarine, lime
Roast style: Omni (filter + espresso)

Variety

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

The Cajamarca region of Peru

The region is named after it’s capital city, Cajamarca. Comprises the northern area of Peru and the Peruvian Andes

Farm processes

Fully Washed 36 Hour Fermentation process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.