Caturra | Essence
Innovating with our Classic Natural Caturra, Jamison conducts an extended duration Natural Carbonic Maceration transforming an already explosive, layered caturra into something wildly exotic and purple fruit forward.
Weight ~ 200g (7oz)
Producer ~ Savage Coffees
Process ~ Natural Carbonic Maceration
Variety ~ Caturra
Region ~ Chiriqui, Panama
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL
Flavor Notes ~ Balanced & Well-bodied. Notes of blackberry, blueberry, dark chocolate, and vanilla. Exotic & fruit forward.
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Caturra | Essence
Our Process
Perfecting Your Process
Brewing Tips
Storage: After opening, keep your beans in an air-tight container. Do not keep them refrigerated.
Brewing: Our coffees taste great in a wide range of brewing methods (pour-over, immersion, batch brew, espresso.)
Grind: Setup will vary depending on the method of extraction & desired cup profile.
Water
Water makes up 98 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. We recommend the following water parameters:
- 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.
