We've been working with José Martinez for several years, but this is the first year we've released both his Caturra and Pink Bourbon. In the cup we find bright red fruit, crisp acidity, and a honey-like sweetness.
Hand-picked at peak ripeness. Floated to further remove defects and de-pulped on the day of harvest. Dry fermented for 30 hours. Dried on raised beds.
This is our fourth year working with José Martinez. José is an extremely dedicated producer who cares deeply about quality. His Pink Bourbon lot is consistently one of our favorite coffees each year. This is our first year working with his Caturra variety, and it is very nice to get a good representation of this more traditional variety from Colombia.
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. Today, it is one of the most economically important coffees in Central America, to the extent that it is often used as a benchmark against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production before a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf rust resistant Castillo variety (which has Caturra parentage).
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.