Peru Finca El Cafetal David Nuñez: Sample Coffee Roasters

Peru
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.”

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: David Nuñez Peña
Country: Peru
Region: San Ignacio, Cajamarca
Altitude: 1600m above sea level
Varietals: Caturra
Process: Fully Washed 36 Hour Fermentation
Harvested: November 2021
Body: Light
Acidity: Balanced
Tasting notes: Candied lemon, white nectarine, lime
Roast style: Omni

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

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.