Yellow Caturra - Lot #97 | Washed | brown sugar, vanilla bean, orange 🍫 [Beautiful on espresso]

 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 In Colombia, Caturra once represented nearly half of the country's coffee production but has largely been replaced by the Castillo variety, which is resistant to rust.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.

 The process

Everything starts with a really good manual harvest; ripe cherries guarantee a sweeter and cleaner flavor. Then we proceed with a three-day fermentation process with the whole cherry. We have observed that this initial fermentation helps us develop sweetness while reducing bitterness and astringency. We then remove the skin of the cherries for another round of fermentation (72 hours). Finally, the coffee is washed and moved to solar drying beds, where it dries slowly in the shade over a period of 20 to 30 days.