CATURRA THE JOURNEY

CATEGORY 
Innovation
VARIETY 
Caturra
PROCESS 
Semi-washed
ALTITUDE 
1.800 MT


FARM  
El Paseo
REGION
Nariño
MUNICIPALITY  
Buesaco
PROFILE
Amaretto, chocolate, cherry, red apple, vanilla, citric acid
HISTORY: 
The farm El Paseo is located near Buesaco, on the Suma Paz trail. This family farm is where Huver has had the opportunity to work alongside his father. Huver is a third-generation coffee grower, but his close relationship with coffee is recent. Until a few years ago (before 2015), he was a math teacher at a school in Nariño. El Paseo has been in the family for over 20 years and is one of three farms they own. It is a beautiful farm with an altitude range of 1750 meters to 1950 meters, featuring several native shade trees and situated on the slopes overlooking the valley of Buesaco.
PROCESS DESCRIPTION: 
This unique Caturra undergoes an anaerobic semi-washed process with very detailed steps. It starts with 60 hours of aerobic fermentation in a concrete tank, followed by floating to separate cherries that do not meet quality requirements. The coffee is then depulped and fermented in special tanks where the pH is measured daily. A lactic mix of bacteria, with some sugarcane cooked as a base with passionfruit, is added to generate a specific fermentation process that Huver has developed over the past 4 years. This is followed by sun drying for an average of 20 days and storage in GrainPro bags for 20 days before milling.

AVAILABLE ON SPOT

Spot
  • Annex
  • Dupuy
  • Green Room
  • Melbourne
  • MENA
  • NY
  • Rotterdam
  • UK

LOOKING FOR MORE OPTIONS?