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Espresso

Cutervo

Name: Cutervo
Brand: Fábrica Coffee Roasters
SKU: CUTE250E
Price: 16.00 EUR
Availability: InStock

Cutervo

16,00€

•

64,00€/kg

Cajamarca, Peru

Cutervo is the quintessential "comfort coffee," boasting a deep, nostalgic sweetness. The cup opens with a refined citrus brightness that quickly gives way to a heavy, dessert-like foundation of caramel, milk chocolate, and brown sugar. It is balanced, smooth, and incredibly versatile—perfect for a rich, chocolatey espresso.

Caramel ,

Brown Sugar,

Chocolate

Quantas bags?

Try a small 35g sample:

Grind

Whole Bean

or

Choose your grind

Espresso

Cafeteira Italiana (Moka)

Aeropress

V60

Chemex

Moccamaster

Prensa Francesa

Cold Brew

Faça o Conjunto

Fábrica x +351 socks - Beige

18,00€

Espresso Blend

49,90€

Chávena de café expresso com o logotipo da Fábrica

23,90€

Espresso

Cutervo

16,00€

Ver detalhes completos

Características do Café

Produtor

San Ignacio, Jaén, Cutervo Farmers

Região

Cajamarca, Peru

Altitude

~2750 masl

Variedades

Bourbon, Caturra, Catuaí, Pache, Catimor

Processo

Washed (Long Fermentation)

Sobre a Região

High in the northern highlands of Peru, the Cajamarca Department is renowned for its steep slopes and ideal microclimates. This coffee is a regional blend from small-scale farmers across three provinces—San Ignacio, Jaén, and Cutervo.

The region is defined by its clay-rich soils and a very stable temperature range (18–21°C), which allows the coffee trees to thrive without the stress of extreme heat. The lower annual rainfall (1000-1500mm) compared to Colombian regions often results in a very concentrated sugar content within the bean.

Sobre o Café

This lot represents a "Mixed Variety" selection, including heirloom favorites like Bourbon and Pache, alongside resilient Caturra and Catuai. The "La Cima" (The Peak) quality is achieved through a rigorous technical protocol:

Extended Fermentation: After being de-pulped, the beans undergo a long 30 to 40-hour fermentation period, which develops that signature chocolate and caramel depth.
Temperature-Controlled Drying: The parchment is dried slowly over 16 to 20 days. This gentle removal of moisture ensures the coffee stays fresh for longer and maintains its vibrant flavor profile long after roasting.
Strict Sorting: Every batch is floated and hand-sorted, ensuring only the densest, most flavorful "specialty" beans make the final cut.