Peru Don Elmer Caturra Espresso 1KG

About this lot:

YOUR NEW FAVORITE ESPRESSO
​Don Elmer totally made this ‘natural’ Caturra tailored for your espresso machine! It pulls a beautiful syrupy shot bursting with juicy white peach and candied mango. The best part? It melts right into a decadent, heavy base of gooey caramel and rich chocolate. With milk or not – absolutely elite!

About origin:

​Nestled in the lush, high-altitude microclimate of El Diamante, Don Elmer Tineo Mendoza and his son, Elvis, are cultivating a beautiful family legacy. Together, they manage 10 hectares of coffee, with Don Elmer personally overseeing a pristine 6-hectare plot dedicated to a diverse mix of Caturra, Catuai, and Castillo, alongside up-and-coming plantings of rare Geisha and Maragogype.

​El Diamante is a truly special pocket of Jaén. As one of the few areas in the region boasting protected native forests, it is a haven for local flora and fauna, as well as a vital water source for the city below. Don Elmer fiercely protects this thriving ecosystem. Through meticulous pruning, a strict zero-herbicide policy, and the cultivation of dense shade and fruit trees, he has nurtured a farm with incredibly rich, moist soil.

​The Tineo family’s dedication to quality is visible in their continuous reinvestment into the farm. By saving the premiums earned from their highly-rated specialty lots, Don Elmer recently constructed an impressive, three-story greenhouse structure outfitted with raised drying beds. And if you ever visit, expect a warm welcome—Don Elmer is a massive dog lover and always has five or six loyal pups running around the estate!

​This specific 86-point Caturra lot highlights the distinct, heavily fruited, and bright profile that El Diamante is famous for. The Tineo family shares a small pulping and fermentation setup at their family home, employing a meticulous, hands-on approach to post-harvest processing:

• ​The Cherry Rest: After hand-picking the ripest cherries, the fruit is placed into plastic barrels to rest for a full 24 hours, kickstarting the initial breakdown of sugars and developing foundational sweetness.
• ​Floating & Sorting: The cherries are submerged in a water tank where any low-density “floaters” are skimmed off the top, ensuring only the most structurally dense, perfect seeds move forward.
• ​Depulping & Bag Fermentation: The selected cherries are then depulped and transferred into plastic bags. Here, they undergo a controlled, anaerobic-style fermentation for 36 hours, driving the vibrant white peach and mango notes deep into the bean.
• ​Greenhouse Drying: Finally, the washed coffee is carried up to Don Elmer’s custom three-story drying greenhouse. Spread across raised beds, the coffee gently dries in this climate-controlled environment for approximately 11 days until it reaches perfect stability.