WILD CATURRON

Get ready to groove with this Huila sensation! Picture a dance of red and yellow fruits, a zesty kick of malic acidity, and a full-bodied rhythm. And just when you think the show's over, a juicy aftertaste steals the spotlight, leaving you craving an encore. ☕💃🍋

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Caturron

Altitude

1.600 MT

Natural Anaerobic

This coffee? It's been on a wild ride! We let it loose for a whopping 150 hours of fermentation, kicking off with 36 hours of aerobic fun and then plunging into anaerobic vibes snug in plastic bags. Next stop? A chill mechanical drying phase in a silo, enduring 8 days at a cool below 45 degrees Celsius. Why the icy treatment? To lock in that intense flavor dance party that brewed up during fermentation. It's not just coffee; it's a flavor journey with a story to tell! ☕❄️🌈

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Alonso Bustos

El Mirador

Meet Alonso, the ultimate dreamer and coffee enthusiast hailing from Acevedo-Huila! At his farm, El Mirador, he doesn't just grow coffee; he cultivates dreams. Living with his wife, three sons, and grandkids, Alonso's daily focus is on the art of improvement – a journey he embarked on 8 years ago when he dipped his toes into the specialty coffee world. But Alonso is no ordinary coffee grower; he's a maestro in the specialty realm. What's more, he's turned his passion into a family affair, roping in friends and relatives to join the quality-over-quantity coffee revolution. As a second-generation coffee grower, Alonso's bond with the crop runs deep, and his dream? It's simple – to be in this coffee game for a lifetime. Because when you're a dreamer like Alonso, every cup tells a story! ☕🌄🚀