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Essence | Caturra

Sale price$25.00 USD

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
Variety ~ Caturra 
Region ~ Chiriqui, Panama 
Terroir ~ Rainforest, Shade-grown, Volcanic Soil, 1,900 MASL 
Flavor Notes ~ 
Blackberry, Blueberry, Dark Chocolate, Vanilla

Style:
Essence | Caturra
Essence | Caturra Sale price$25.00 USD

Essence | Caturra

Our Process

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.

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.