Finca El Cafetal

David Nuñez

We find flavours of candied lemon, white nectarine, lime

Body     Acidity

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.”


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

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


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.


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


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


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


David Nuñez Peña




San Ignacio, Cajamarca


1600m above sea level




Fully Washed 36 Hour Fermentation


November 2021





Tasting notes

Candied lemon, white nectarine, lime

Roast style



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

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.

Coffee delivery: coffee in resealable bag and farm information card

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