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Familia Espinoza – Peru – Natural

14,0048,00 VAT included

 Brewing method: Filter & Espresso
 Cupping notes: Blackberry, honey, honeysuckle
Origen  Process: Natural
Variedad  Varietal 100% Arabica: Red & Yellow Caturra
Proceso  SCA Score: 87
Origen  Producer/s: Familia Espinoza
Altura  Region: Cajamarca
Altura  Altitude: 1900m.
Cosecha  Harvest: 2023


With this product you can get up to 480 IneffablePoints.

The Espinoza Family has been cultivating coffee in the Alto Pirias community (Cajamarca) for three generations.

The family is known for being among the first local producers to process natural lots, something unprecedented in the region and uncommon in Peru in general, where the washed process is most common.

To carry out this process correctly, it is necessary to have good systems and infrastructure, something the family invests a lot of effort in harvest after harvest.

This particular lot consists of a selection of the ripest fruits with the highest sugar content (Brix degrees). The cherry drying of the natural process transfers delicious sweet and fruity notes to the beans, which remain very present in the final cup.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.


Ineffable Coffee


Filter & Espresso


Filter Chemex, Filter V60, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine, Cold Brew

Flavour profile:

Fruity, complex, medium acidity



Spain (Mainland), Mallorca & Portugal 

  • Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
  • We will not ship at all to Ceuta, Melilla and Gibraltar.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.
  • Delivery to mainland Spain in 24/48 hours, M-F.
  • Delivery to Balearic Islands in 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.


  • Free shipping for orders over 99€ including coffee and some accessories.
  • Free shipping for orders over 99€ including coffee and some accessories.
  • Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
  • For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • Delivery in 4/7 days, M-F.
  • You will receive tracking via email for all shipments.
  • Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
  • National and/or regional public holidays may affect estimated delivery times.


  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies..
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Espinoza Family, vanguard and innovation in Alto Pirias

This particular lot of coffee comes from select smallholder farmers in the Alto Pirias community in the more and more famous Chirinos district in San Ignacio, Cajamarca.

We named this lot after the family members who grew it: the Espinoza’s. Although we joked about how easy their family name would sound like an Italian immigrant family based in New York they have very strong Peruvian roots.

Finca de café de Perú familia Espinoza

This is the first year we buy coffee from this specific town but we were aware of the high quality coming out from Chirinos.

Natural processing in Peru is still quite rare, with very few producers experienced or consistent enough to invest in the method year after year.

The Espinoza family have been farming coffee for 3 generations. We heard stories about how back in the 70’s there were no roads built to transport the beans and they all had to walk several hours along with mules to get to the nearest biggest town where buyers would receive the bags and pay for them (of course quality wasn’t part of the price negotiation).

finca de café de perú

Alto Pirias has upped the game in quality natural processed coffee in Cajamarca but this is very recent. Up until 5 to 7 years ago you could only find washed coffees, still the king processing method in Peru.

A test introduced with a few farmers to process small batches of coffee with the outer layer on led to a great success in terms of quality and quickly the word spread across town.

Although still very small percentage of the Chirinos production is natural coffee, the interest from local and international buyers has made farmers more ambitious about cultivating coffee this way, especially in the Alto Pirias town, where you can find many tarps and drying structures colored red and yellow from their caturras drying in their full cherries.

This also doesn’t mean the Espinoza family makes only natural coffees. They have learnt to adjust to unstable climate conditions. The high humidity and rains sometimes during harvest times make it difficult for them to produce full naturals, thus they also do washed lots particularly earlier in the harvest season that coincides with rainier days.

Caficultor de café de especialidad de perú

As a side activity to coffee, the Espinozas have different types of bees that provide them with honey from various spots across their farms. They put as much care and effort into the honey production as they do in coffee with a very tasty result. Their honey is mainly used for their own consumption but they also sell it in local markets.

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Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.


  • Ratio: 1:2.2
  • Weight: 18gr
  • Yield: 39gr
  • Time: 35-38s
  • Notas:


  • Best resting time: over 2 weeks
  • Temperature: 94
  • Pressure: 6 bars
  • Preinfussion: No
  • Water:

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)


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