This is a new producer for us, and her coffee is amazing. Despite all of the “more exotic” varieties now being grown in Colombia, a beautifully executed Caturra is still potentially our favorite. In the cup we find aromatic lemon zest, ripe peach, and a vanilla ice cream-like sweetness.
Bajo Belen, Inzá, Cauca
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 30 hours. Dried on raised beds until moisture content reaches between 10%-11%.
This is our first year purchasing from Doña Cecilia, and the coffee is simply stunning. Cecilia started helping her family with their coffee farm when she was only eleven years old. She has been working on her own farm for the past thirty five years, and has been solely in charge since her husband’s death fifteen years ago. As is the custom and tradition in Colombia, she has divided the original farm into seven different parcels in order go give her children each their own plot.
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.