Caturra - Lot # 23 | Adventurous | Washed | Milk Chocolate, Brown Sugar, Hazelnut 🍫

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 In Colombia, Caturra once represented nearly half of the country's coffee production but has largely been replaced by the Castillo variety, which is resistant to rust.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

 the producer 

Diego is one of the youngest coffee farmers we work with; he is only 28 years old and inherited his coffee profession from his father, Martín, with whom we also work closely. Together, we have developed various experimental processes that have significantly increased the quality of the coffee he produces. A couple of years ago, we also decided to cultivate very exotic coffee varieties such as Pacamara, Pink Bourbon, SL28, Sidra, Laurina, and many others, to improve quality and offer a wider variety of coffees to taste.

We are delighted to work with young producers like Diego since it is common to see young people migrate from rural areas to big cities in search of better opportunities. We are very pleased to support Diego.

 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). This year, we extended the fermentation slightly to enhance the sweet notes of vanilla and caramel that characterize this coffee. Finally, the coffee is washed and moved to solar drying beds, where it dries slowly in the shade over a period of 25 to 35 days.