WILD CATURRON

WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
WILD CATURRON
CATEGORY 
 Reserve
VARIETY 
Caturron
PROCESS 
Natural Anaerobic
ALTITUDE 
1.600 MT
FARMER
 Luis Anibal Calderon


FARM  
 Villa Betulia
REGION
Huila
MUNICIPALITY  
 Acevedo
PROFILE
Milk chocolate, almond, blackberry, malic acid, red grape
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HISTORY: 
Let's talk about Villa Betulia farm. It's been in the game for about 15 years now. Back in the day, it was all about the classics – Castillo and Colombia varieties ruled the roost. But around 12 years ago, a change was in the air. They decided to mix things up. First came Geisha, a real game-changer. And you know what? It worked like a charm! So, they thought, why stop there? Now, Villa Betulia boasts over 20 varieties, and not a single one is your run-of-the-mill type. It's like a coffee carnival out there.
PROCESS DESCRIPTION: 
This coffee undergoes a 150-hour fermentation, starting with 36 hours of aerobic fermentation and transitioning into anaerobic conditions within plastic bags. Following this, it experiences a controlled mechanical drying phase in a silo, lasting 8 days at temperatures below 45 degrees Celsius. This meticulous process aims to preserve the intense flavors developed during fermentation. It's more than just coffee; it's a flavor journey with a compelling story.

AVAILABLE ON SPOT

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