Gigante is a region that has held a lot of interest for us, and we’re excited to present a coffee from this unique part of Huila. In the cup, this 100% Caturra lot is sweetness-forward; we taste panela, molasses, and lemon candy.
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Fermented in-cherry for 24 hours. Dry fermented for 36 hours. Dried in parabolic dryers for 18-25 days.
This is our first year working with this producer, and one of a handful of coffees we've worked with from the region of Gigante. Ernedis is an extremely unique producer and rarely have we seen someone invest more in their farm and infrastructure as we've seen at El Paraïso. Ernedis has been dedicated to quality for the last ten years, and has received higher prices for his coffee year after year. He now has the ability to hire more workers to harvest and fertilize while he dedicates most of his time to processing and drying.
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.