Anaerobic Washed Caturra, Pache & Catuai By Juver Santa Cruz

OriginPeru

ProcessAnaerobic, Washed

Summary

Single-origin Peruvian coffee from producer Juver Santa Cruz, grown at Finca El Eucalipto, a two-hectare farm in Callayuc, Cutervo, Cajamarca, at 1,850 m.a.s.l. Varieties Caturra, Pache and Catuai undergo a 144-hour anaerobic fermentation before washing, then slow drying in modular systems for about twelve days. The cup is fruit-forward yet composed: crisp red apple and ripe plum lead into deep caramel sweetness and a subtle dark chocolate layer, with fresh structured acidity, rounded texture and a long sweet finish. Roasted to work both as filter and competition-style espresso.

AI-assisted description, based on roaster & cupping data.

Brew guide

Filter

Coffee in: 20 g
Water: 320 g
Time: 3:00
Temperature: 93°C

Grind: Medium-fine

0:00Pour 60 g of water and bloom for 30 seconds. (30 s)
0:30Pour to 120 g and allow a second bloom until 1:00.
1:00Pour slowly to 220 g.
1:45Finish the final pour to 320 g at approximately 1:45.
5.Give the brewer a gentle swirl and allow it to draw down.

Target brew time 3:00–3:20. For a brighter expression grind slightly coarser; for greater sweetness and body grind slightly finer while keeping total brew time below 3:30.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Region: Cajamarca, Cutervo, Callayuc
Producer: Juver Santa Cruz
Altitude: 1850 m.a.s.l
Variety: Catuai, Caturra, Pache
Notes: Caramel, Red Apple, Plum, Dark Chocolate

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Standout

Standout Coffee is a specialty coffee roaster based in Stockholm, Sweden, on a singular mission: find the world's most exceptional coffees and share them globa…

AI-assisted description, based on roaster & cupping data.

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