New Caturra - Lot # 64 | Wild | Natural Anaerobic | Red Fruits, Chocolate Cake, Blueberries

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 In Colombia, Caturra once represented nearly half of the country's coffee production but has largely been replaced by the Castillo variety, which is resistant to rust.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

 We hand-select the ripest cherries, then float them to remove any underdeveloped ones. After that, we ferment them anaerobically for 300 hours, a process that helps develop complex, fruity flavors. Anaerobic fermentation allows for a slower, extended fermentation period.Once this extended fermentation is complete, we apply a thermal shock to quickly halt the process and move into a slow drying phase. After the shock, the cherries go through a 15-day stabilization period, followed by 20 days of drying.