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Anniversary Sale!

We are offering 10%discount for all coffee items! Available from 20.JUL-1.AUG JST. *monthly subscription is NOT included.

Corpachi Caturra

Regular price ¥3,600


In stock

Degassing notice

We recommend degassing this coffee for at least 35 days, up to 70. Our coffees often peak around 45 days and 60 days post-roast and are best enjoyed from then until the 90 day mark.

Our omniroast style leads to abnormally long degassing times, but just trust us, once your coffee is degassed properly, you're in for a treat.

*Please make sure not to vacuum or freeze the coffees while it's degassed enough.

Corpachi Coffee Co.

Edgar Ricauter Gutierrez

Caturra - Anaerobic Cold Fermentation


Corpachi Coffee Company’s latest masterpiece has been meticulously crafted by Edgar Ricauter Gutierrez in the lush Cordillera region of Panama. This exceptional Caturra coffee undergoes a transformative 120-hour anaerobic cold fermentation process, and yields a cup brimming with notes of grape, subtle daisy, and bittersweet molasses. Each sip reveals the essence of Cordillera's terroir, reflecting the dedication and expertise of our sourcing partner, John Vaz Matias, a world-renowned SCA coffee expert.

Our tasting notes:

  • concord grape, grapefruit, daisy, molasses 


Cordillera, Panama

Altitude: 1450 masl

Varietal: Geisha

Process: 120-hour anaerobic cold fermentation natural

90+ coffees sourced in collaboration with John Vaz (JV) Matias: This 90+ geisha was sourced by our good friend, JV. JV is a world renowned SCA coffee expert, very dedicated to the coffee industry, making contributions in a variety of ways. His passion for specialty coffee is limitless, and his skillful and meticulous sourcing is unparalleled, thus we trust him to source amazing coffees for us.

Edgar Gutierrez

This is a direct trade coffee from our friend Edgar. Learn more about his coffee on our journal.


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