


Decaf Caturra - Lot #34 | Adventurous | Washed | brown sugar, red fruits, vanilla, orange
The Caturra Variety
The Caturra variety is a natural mutation of the Bourbon variety. It was discovered on a plantation in Brazil between 1915 and 1918. It features a mutation that causes the plant to become smaller and easier to harvest. Despite its high yield and good flavor, it is highly susceptible to diseases such as rust. In Colombia, Caturra once represented nearly half of the country's coffee production but has largely been replaced by the Castillo variety, which is resistant to rust. Caturra is a variety with great potential in the cup but is dwindling due to the effects of climate change. This is because higher temperatures make the plant more susceptible to diseases
The Producer: Diego
Diego, one of the youngest coffee farmers at just 28, inherited his coffee profession from his father, Martín. Together, they’ve explored various experimental processes to enhance coffee quality. Recently, they've added exotic varieties like Pacamara and Pink Bourbon to their offerings. Supporting young producers like Diego is important to us, especially as many young people move from rural areas to cities for better opportunities.
The Process
Our natural decaffeination process. Our natural decaffeination process is based on sugarcane, which produces a natural compound called ethyl acetate. This means no synthetic chemicals are added at any stage. Using a combination of water and ethyl acetate, caffeine is gently extracted from the coffee bean—avoiding excessive heat or pressure. This method helps preserve the bean’s natural structure and its unique flavor characteristics.