This coffee comes from a selection of producers located in Inza and Paez, found in the region of Cauca. Their farms are located at a minimum altitude of 1700 MASL. All coffees have a moisture content of 10-11% with a score of 85+.
About the Processing
In the washed process the fruit is removed from the seed as soon as possible after picking. The cherries are floated and sorted to ensure consistent ripeness levels, before being run through depulpers—machines that squeeze the fruit between rollers until the seeds pop out.
About Caturra and Castillo Varietals
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918.
Caturra like bourbon is known to be sweet, complex, and crisp. The caturra plant, however, has been modified to have a smaller plant size with berries that mature quickly, producing a higher coffee bean yield.
The Castillo coffee variety is controversial. On one hand, it’s rust-resistant. On the other hand, coffee professionals are wary of the fact that its parents include Robusta-Arabica hybrids. Castillo is known for its smoothness, aroma, and citric acidity and can have similar qualities to Typica, Caturra, and Bourbon..
Varietal: Caturra/Castillo
Region: Cauca
Altitude: 1700m
Harvest: 2022
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