Peru
El Guayaquil

Carlos and Nelva, who have been in the coffee production industry for 30 years, bring this lot where we taste lemon sherbet, mango, and pear.

Washed process Caturra

Flavour: Lemon sherbert, mango, pear

Body: Acidity:

Roast: omni (filter + espresso)

Brace yourselves for what our Head Roaster John K describes as “the best Peruvian we’ll have this year”. A light-bodied expressive coffee with plenty of zest and fruitiness.

Finca El Guayaquil is right north of Cajamarca, one of Peru’s most fertile regions thanks to near-perfect coffee-growing conditions: high altitude, rich soil, varying temperature and moderate humidity.

Carlos Vasquez and Nelva Guevara (husband and wife) have learnt to make the best of these conditions. He was introduced to the industry by his grandparents and mother, who encouraged him to look for work at nearby coffee farms during harvest time and thus learn from all the processing stages. Eventually, he bought a piece of land— a mighty ¼ hectare. Over time, El Guayaquil has expanded to 5 hectares, 4 of which grow Caturra and Catuai varietals.

While Carlos has been in the industry for 30 years now, it’s only during the last 5 years that, together with his wife, they’ve been producing specialty-grade coffee. Their goals are to renew the old trees and increase the quality and quantity of specialty coffee. “We will keep working hard to produce amazing coffee for you to drink.”

This lot is a Caturra varietal. It has been washed and dried on a shaded patio for 25 days.

All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Carlos Vasquez & Nelva Guevara
Country: Peru
Region: Jaen, Cajamarca
Altitude: 1850m above sea level
Varietals: Caturra
Process: washed
Harvested: November 2021
Body
Acidity
Tasting notes: Lemon sherbert, mango, pear
Roast style: Omni (filter + espresso)

Varietals

Caturra varietal

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

Washed 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.