Caturra – Anaerobic & Natural – 90+ SCA SOCRE

We are exited to share with you an extraordinary experience through the tasting of this exceptional coffee from Diego’s “Finca El Paraiso”.

Experimental natural process : Anaerobic fermentation in the cherry – 72h at 20 degrees Celsius. Later, the coffee was dryied without the skin for 5 days at a temperature of 40 degrees Celsius, until the grain humidity is between 10% and 11%.

  • Tasting notes : Red wine, yellow fruit liqueur, honey and cherry
  • Aromatic profile : sweet and captivating

Coffee Origin:


We are delighted to share with you an unique, cup of excellence coffee through the story of Diego’s “Finca El Paraiso”.

Country: Colombia
Region of origin: Cauca
Plantation altitude: 1700 m
Harvest: manual, selective. Anaerobic and natural maceration process, sun dried.

Meet :


Coffee grower since 2008 ;In order to finance his studies in agricultural management, Diego decides to transform 2.5 hectares of the family farm into coffee growing. Beyond a simple job, the world of coffee then becomes for him a passion which he exercises like an art, allowing him today to be known and recognized worldwide. In 2015, he won first place in a regional competition. From then on he will be awarded several times on the international scene. His position as a finalist in the 2018 Cup of Excellence, set his café to record auction records!


This is our Caturra – Anaerobic & Natural processed coffee from Colombia. Its an cup of excellence coffee with 90+ SCA SCORE !

De La Sierra is one of the rare brands to master the entire manufacturing process of its product. From supply to final assembly, through the sorting of coffee fruits, the processes, the preparation of grains, the selection…

Above all, in order to perpetuate the value chain and allow producers to live decently, De La Sierra always offers farmers a price higher than that of the stock market price… In El Salvador, we are the producers and owners of a 40 hectare coffee plantation. Certainly, at De La Sierra, the coffee beans require the greatest attention.

Likewise, the same requirement for finesse and quality applies to all raw materials. Most importantly, in this global approach, at De la Sierra we roast our beans ourselves. A crucial stage, the temperature and duration of which must be established with precision. Roasting guarantees the aroma of coffee and this allows us to offer profiles with unique flavors.

A great story !
Five generations ago, Ines and Petronila acquired some lands on the hills of the Cacahuatique in El Salvador. In the same vein, we decided to continue this legacy by importing this coffee. The plantations are managed by our family living in Central America, the green grains are processed and marketed by our family in France. Most importantly, we have full product traceability and control and support from the government of the country of origin. El Salvador is a country in the volcanic heart conceived of lands rich in minerals which attribute a unique taste to our coffee beans. In addition, a flawless selection process allows you to offer a bourbon coffee with refined and harmonious tastes, of superior quality. This product invites you to awaken your taste sense with this new coffee from El Salvador. This production contributes to the evolution of life of Salvadoran coffee growers and respect for human and environmental values. Thanks to this, we have our Red Bourbon from El Salvador.

To sum up the value added, the whole team obtained their roasting, tasting and barista certificates from the Salvadoran Coffee Council. We invite you to awaken your taste sense with this new coffee from El Salvador. This Rainforest Alliance certified production contributes to the evolution of the lives of Salvadoran coffee farmers. Thanks to the cooperation of these two families, the company is managed with respect for human values.

We are proud to present a coffee our Red Bourbon Grand Cru, our bean comes from the mythological lands of the ancient Mayan civilization. El Salvador, thanks to its volcanic heart, has lands rich in minerals which give a unique taste to our coffee beans. The selection process makes it possible to offer you coffee with refined and harmonious tastes.

Meanwhile, six to eight months after flowering, the fruits being ripe, therefore, the coffee harvest can begin. To clarify, the picking method consists in carrying out a manual harvest by selecting the good cherries. Subsequently, a rigorous selection process is put in place to separate the quality beans. When exposed to the sun, the beans undergo natural drying in order to go to the next step, roasting. Roasting is an art of precision and sublety. Moreover, this know-how needs a great mastery, it is decisive to highlight the unique and gustatory qualities of each coffee. Finally, the magic of a barista will transform the sumptuousness of this grain into a true work of art.

In conclusion, you just have to taste it !

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Weight100 g


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