CATURRA SYRUP

CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATURRA SYRUP
CATEGORY 
 Microlots
VARIETY 
Caturra
PROCESS 
Washed
ALTITUDE 
1.800 m
FARMER
 Alexander Hernández


FARM  
 La Esmeralda
REGION
Huila
MUNICIPALITY  
 Pitalito
PROFILE
Caramel, chocolate, almond, hazelnut, citric acid, floral, tropical fruits
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HISTORY: 
Alexander was born in 1982 and is from the municipality of Valparaiso, in the Colombian region of Caquetá, a place deeply affected by armed conflict. This situation made him a victim of the conflict. In 2007, he arrived in Pitalito, Huila, as a result of forced displacement.

His farm, La Esperanza, was already producing coffee before he took over. Since then, he has been cultivating specialty coffee. Currently, he works alongside his wife and four children. They have 12 hectares of coffee and grow varieties such as Caturra, F6, and Castillo, and are Rainforest certified.

Alexander’s goal is to improve the quality of his coffee and the infrastructure of La Esperanza farm, in order to improve the quality of life for his family.
PROCESS DESCRIPTION: 
The journey of Caturra Syrup begins with a careful selection of ripe coffee cherries. Each cherry is handpicked and meticulously inspected to ensure only the finest quality fruits are used, eliminating impurities such as leaves and stones. The cherries then undergo a 24-hour aerobic pre-fermentation in their natural state. This step begins to develop the coffee’s vibrant flavor complexity, enhancing its potential for floral and tropical fruit notes.

After pre-fermentation, the cherries are depulped, separating the coffee beans from their outer layers. The beans then enter an anaerobic fermentation phase, lasting 50 hours in sealed plastic tanks. This controlled environment creates the ideal conditions for the beans to absorb sugars and organic compounds, intensifying their flavor profile with notes of caramel, tropical fruits, and citric brightness.

Drying is achieved through a mixed-method approach. The coffee is first placed on African raised beds for five days, allowing it to dry naturally under controlled conditions. Following this, the beans are transferred to mechanical dryers for eight hours to ensure consistency and precision in achieving the desired moisture content. This combination of traditional and modern drying techniques preserves the coffee's intricate characteristics while locking in its unique attributes.

The final step is a 30-day stabilization period in GrainPro bags. During this time, the coffee’s flavors mature and harmonize, ensuring a well-balanced and refined cup. Stabilization also helps maintain optimal moisture levels, safeguarding the beans' quality for transport and roasting.

AVAILABLE ON SPOT

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  • Annex
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  • Melbourne
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  • UK
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