Natural | Caturra
Classic Natural Caturra with a juicy acidity and vivid mouth coating finish. Harnessing the fruit of the cherry without overcompensating in process.
Weight ~ 300g (10.5oz)
Producer ~ Savage Coffees
Process ~ Natural
Variety ~ Caturra
Region ~ Chiriqui, Panama
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL
Flavor Notes ~ Tropical Fruits, Rum, Toasted Almonds, Coconut
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Water
Water makes up to 99% of brewed coffee. It’s important to use only fresh, filtered, and soft water to fully extract flavors & keep your equipment reliable for years.
- Total Dissolved Solids: 70-120 ppm, pH = 7.0
- General hardness level <4°dH
- Brewing temperature: 94-96°C / 201.2-204.8°F
- Use filtered or low mineral-content spring water
Drip brewing
Always rinse the paper filter in your brewer with hot water prior to extracting SAVAGE coffees.
Dose: 60-65 g of coffee per 1 liter of water
Ratio: 1:15 coffee-to-water
Extraction Time:
• Pour Over: 2:45 – 3:45 min.
• Batch Brewer: 3:30 – 4:30 min.
Espresso Brewing
Always flush the group head before extraction.
Grind: Fine | Dose: 19-21 g | Yield: 50-55 g | Time: 24-27 s
Tip: We recommend using precision baskets & shower screens for optimal extraction.
Natural | Caturra
Our Process