We are honored to have the opportunity to work with Esnaider and his family. Their dedication to innovation in the production of high quality coffee is truly inspiring. We're very excited to see the progression of their coffees in the coming years. This cup is sweetness driven, with ripe cherry, soft and balanced acidity, and a cocoa finish.
San Agustín, Huila
Cherries are hand picked and left to ferment in-cherry for 12 hours. They are then pulped and fermented in oak barrels for 28 hours. Esnaider ferments in wood because it is how his grandfather used to ferment, and because its porous nature potentially supports more microbiological activity, resulting in more interesting fermentation. The coffee is then hung to dry in sacks, and left clean to ferment for another 8 hours without mucilage. The parchment is then dried for 34 – 40 days.
This is our first year working with Esnaider Ortega and his family. This 100% Yellow Caturra lot is grown, harvested, and processed with extreme care and attention to detail. It is an honor to work with this family, and we are proud to have the opportunity to roast and present their coffees.
“I am a fourth generation coffee producer. I am convinced that working with specialty coffee is the solution for the difficulty in Colombia since the quality of our coffee is reflected in a better quality of life. My family and I are a team, and we have been working with passion and dedication for more than 12 years to continue improving our quality.”
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.