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Country: Colombia
Process: Natural
Varietals: Caturra
MASL: 1800 - 1850
Cup profile: Pear Drops, Fruit Salad, Plum
Weight: 250g or 1kg
This Caturra Natural microlot comes from producer Luis Aníbal Calderón at the Villa Betulia farm in Pitalito, Huila. Grown at altitudes of 1,800–1,850 meters in nutrient-rich volcanic ash soil, this 100% Caturra variety benefits from the region's ideal climate to develop a complex and refined profile. Caturra is a prized dwarf mutation of Bourbon, known for its compact stature and high-quality yields. While still a dominant staple of Colombian coffee, it has become less common as farmers shift toward hybrid varieties, making this pure Caturra lot a true expression of traditional Colombian excellence with a stellar 87.5 cupping score.
The coffee undergoes a meticulous Natural processing method designed to maximise its intrinsic sweetness and body. After hand-sorting only the ripest cherries, the fruit undergoes a controlled 45-hour aerobic fermentation before being dried for 11 days on parabolic dryers. This slow drying process—targeting a precise 9.5%–11% moisture content—allows the fruit sugars to permeate the bean, resulting in a rich, full-bodied cup. Expect a vibrant and sophisticated flavor profile featuring distinct cupping notes of pear drops, fruit salad, and kiwi
Country: Colombia
Process: Natural
Varietals: Caturra
MASL: 1800 - 1850
Cup profile: Pear Drops, Fruit Salad, Plum
Weight: 250g or 1kg
This Caturra Natural microlot comes from producer Luis Aníbal Calderón at the Villa Betulia farm in Pitalito, Huila. Grown at altitudes of 1,800–1,850 meters in nutrient-rich volcanic ash soil, this 100% Caturra variety benefits from the region's ideal climate to develop a complex and refined profile. Caturra is a prized dwarf mutation of Bourbon, known for its compact stature and high-quality yields. While still a dominant staple of Colombian coffee, it has become less common as farmers shift toward hybrid varieties, making this pure Caturra lot a true expression of traditional Colombian excellence with a stellar 87.5 cupping score.
The coffee undergoes a meticulous Natural processing method designed to maximise its intrinsic sweetness and body. After hand-sorting only the ripest cherries, the fruit undergoes a controlled 45-hour aerobic fermentation before being dried for 11 days on parabolic dryers. This slow drying process—targeting a precise 9.5%–11% moisture content—allows the fruit sugars to permeate the bean, resulting in a rich, full-bodied cup. Expect a vibrant and sophisticated flavor profile featuring distinct cupping notes of pear drops, fruit salad, and kiwi
