This is our Caturra selection from the Rodriguez's Floripondio farm. It is elegant and sweet with a nice tea like florality and some fruit notes of plum and papaya.
Samaipata, Santa Cruz
Hand picked at peak ripeness. Floated. Depulped. Dry fermented for 25 hours. Dried on raised beds for 25 days.
Floripondio is one of the newer projects of the Rodriguez Family. Although it is located in a region that is not known for coffee production, they feel the altitude as well as the unique tropical climate allows for a wider temperature variance and creates ideal conditions for experimenting with coffee varieties. To date, they have planted over 50 different varieties, and have the most diverse coffee nursery we have ever seen. However, as this is a very young project, many of the varieties are not producing an exportable amount of coffee as of yet. We very much look forward to tasting each of them as they mature in the coming years.
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.
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.