This is our second year buying coffee from Abraham and David, and this coffee is again very, very impressive. We hope to soon explore this very high sub-region of La Plata in person. In the cup we find a sweet and intense profile of dark chocolate, raspberries, and stone fruit.
Belén, La Plata, Huila
Hand picked at peak ripeness. Floated to further remove defects. Held in cherry for 24 hours. Depulped. Dry fermented in tile for 24 hours. Dried on raised beds until moisture content reaches ~10.5%.
Abraham and his brother David are new producers to the group Mártir in La Plata. We have been working with Osito and Mártir since the inception of our company, and it is very exciting to now have members of this group in Bélen. 100% Caturra from such elevations is becoming more and more difficult to find as producers are switching to Pink Bourbon or disease-resistant hybrids such as V. Colombia and Castillo.
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.