Caturra - Lot # 81 | Traditionalist | Washed | Honey, orange, pepper, chocolate 🍫 [Beautiful in 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 In Colombia, Caturra once represented nearly half of the country's coffee production but has largely been replaced by the Castillo variety, which is resistant to rust.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. This is because higher temperatures make the plant more susceptible to diseases. 

The Producer

Ancelmo Chinchilla is 62 years old and one of the most well-known coffee farmers in town—mainly because he was among the first to show interest in producing specialty coffee.He has always been committed to growing coffee of outstanding quality. His farm, La Cumbre, along with his son Leonardo’s, is located in one of the highest areas of the village, which gives them an advantage when it comes to producing high-quality lots.Don Ancelmo mainly cultivates the Caturra variety, a coffee that is becoming increasingly rare due to climate change. It’s highly susceptible to disease and harder to grow each year. Still, Don Ancelmo knows the value of his coffee and continues to produce it under the highest quality standards.

 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.