Maria Estela (Yellow Caturra) | Cajamarca, Peru
US$22.00
In stock
Producer: Maria Estela
Variety: Yellow Caturra
Location: San Ignacio, Cajamarca, Peru
Harvest: August 2025
Processing: Washed Process
Cup profile: delicate and tea-like, with gentle flavours reminiscent of fresh blueberry, white tea, and grounding notes of raw sugar and nougat.
Yellow Caturra from Maria Estela’s farm, La Perla, in San Ignacio, Cajamarca. Participating in a close-knit producer group called El Morito, Maria has been experimenting with longer fermentation times with her washed processing this harvest, resulting in a more fruit forward cup profile, reminding us of delicate things like fresh blueberry, white tea, & raw sugar.
Maria Estela
Maria Estela farms at 1,790-1,850 masl in San Ignacio, Cajamarca, alongside her three kids. She grows Yellow Caturra, Marshell, and Bourbon, and handles all of her post-harvest processing on farm.
Yellow Caturra
A natural mutation of Bourbon that causes the plant to grow more compact, discovered in Brazil sometime between 1915 & 1918.This strain of Caturra naturally ripens to yellow.
Processing
Washed process, with a slightly extended fermentation time. First, ripe coffee fruits are picked at 18 brix or higher and transferred to airtight tanks to ferment as whole fruit for 36hrs.. Next they are depulped and the mucilage covered seeds continue fermentation for 48hrs.. Once the mucilage has broken down and the ph has dropped, Maria washes the coffee thoroughly, and then transfers the parchment coffee to a shaded solar dryer to dry over 20-25 days.
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