Caturra Miel | orange, caramel, cashew

Lot #75

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 In Colombia, Caturra once represented nearly half of the country's coffee production but has largely been replaced by the Castillo variety, which is resistant to rust.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

Honey. We hand-select the ripest cherries and float them to remove any underdeveloped ones. After that, we ferment them anaerobically for 3 days. Then we depulp the cherries—removing the outer skin while retaining mucilage. The mucilage is rich in sugars and nutrients that fuel microbial activity, leading to a unique and complex fermentation. After depulping, we ferment the coffee aerobically for 4 more days.Next, we apply a pre-drying stage, which slows down the fermentation, followed by a stabilization and drying period of 20 days. By the end of the process, the coffee parchment remains coated with the sticky mucilage, giving it a dark hue—hence the name Honey.

The Farmer

William Ome is from a small town in southern Huila called Acevedo. Raised on the farm he now runs with his family, they cultivate many specialty coffee varieties and other crops such as cacao.