2026 (May) Peru • Washed
Maria EstelaYellow Caturra
fresh blueberry • white tea • 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.
Featured in our May 2026 Subscription alongside Lenin Flores' Yellow Caturra
- Variety:
- Yellow Caturra
- Location:
- Cajamarca, Peru
- Harvest:
- September 2025
- Processing:
- Washed
- Cup Profile:
- delicate and tea-like, with gentle flavours reminiscent of fresh blueberry, white tea, and grounding notes of raw sugar and nougat.
Maria Estela
Maria Estela farms at 1,790-1,850 mas in San Ignacio, Cajamarca, along-side 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.
Brewing ideas
There are plenty of other great recipes out there. If you have one you already use, that's a great place to start. If you're looking for some guidance, this is our main QC V60 recipe.
V60-02 (ceramic) • 1:17 ratio (15g.:255g.) • 96C
- 0:00 - 55g. Bloom, gentle swirl just to make sure everything is saturated
- 1:00 - 155g. Center pour with dime sized circular motion until about 120g. then spiral pour out to include outer rim until 155g. finish pour around 1:20
- 1:45 - 255g. Center pour with dime sized circular motion until about 220g. then spiral pour out to include outer rim until 255g. finish pour around 2:05; gentle swirl to aid in even drawdown
finish around 3:00 depending on grinder and filters
Water:
Low ppm (Vancouver municipal water is about 30ppm); or Lotus water Light & Bright / TWW 1/2 strength give great results too.
Resting:
Best rested for 2 weeks after roast date