Colombia Natural Caturron

€21,00
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МЕРЩІЙ! ТІЛЬКИ ЗАЛИШИЛОСЯ В НАЯВНОСТІ.

Country: Colombia
Variety: Caturron
Farm: Villa Betulia
Region: Huila
Date: 1700-2000
Processing method: natural
Q-score: 87.5
Tasting notes: kiwi, lime, nectarine, red apple, red wine

Luis Anibal Calderón is a well-known coffee producer in Huila. Luis Anibal made a name for himself on his Villa Betulia farm with many different varieties, including this Caturron microlot! Located in the heart of San Agustín, Huila, he works with his family to promote this unique coffee to all his neighbors and relatives, creating an extraordinary effect in his coffee and his community!

This coffee – is a unique variety called Caturron. Caturron is a mutation of the Caturra variety. It cannot be found outside of Colombia; even in the country it is quite rare and difficult to grow. Luis Anibal decided to plant Caturron as his main coffee because of its resistance to leaf rust, high yields and high-quality flavor characteristics. The Caturron coffee underwent a pulp preparation process, followed by a fermentation stage of 36 hours and then a drying stage of 18 days.

Luis Anibal Calderón is one of the top producers that Cofinet works with. Luis is a second-generation farm owner and has been in the business for more than 40 years.

In 2015 Luis decided to embark on a mission to convert his entire farm to exotic coffee varieties. Now, almost ten years after that decision, Luis' farm, Finca Villa Betulia, is the model for specialty coffee production in Acevedo, Vila. His farms feature all kinds of exotic varieties, including Red Geisha, Tabi, Red Bourbon, Yellow Bourbon, Java, Sidra, Striped Bourbon, Chilean Bourbon, Caturra, Typica, Maragodjip, Pacamara, Marageisha, Pink Bourbon, Papayo, Caturron, Liberica, Colombia, Castillo, Red Bourbon, Dwarf Gesha, Pink Gesha, Yellow Gesha, Wush Wush, Dwarf Yellow Bourbon, Mocha and Maracatura.

Luis has worked with Cofinet to refine its methods for processing high-quality microlots. He is now a master of many processing methods, such as extended fermentation, honey and natural processing.

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Про

Country: Colombia
Variety: Caturron
Farm: Villa Betulia
Region: Huila
Date: 1700-2000
Processing method: natural
Q-score: 87.5
Tasting notes: kiwi, lime, nectarine, red apple, red wine

Luis Anibal Calderón is a well-known coffee producer in Huila. Luis Anibal made a name for himself on his Villa Betulia farm with many different varieties, including this Caturron microlot! Located in the heart of San Agustín, Huila, he works with his family to promote this unique coffee to all his neighbors and relatives, creating an extraordinary effect in his coffee and his community!

This coffee – is a unique variety called Caturron. Caturron is a mutation of the Caturra variety. It cannot be found outside of Colombia; even in the country it is quite rare and difficult to grow. Luis Anibal decided to plant Caturron as his main coffee because of its resistance to leaf rust, high yields and high-quality flavor characteristics. The Caturron coffee underwent a pulp preparation process, followed by a fermentation stage of 36 hours and then a drying stage of 18 days.

Luis Anibal Calderón is one of the top producers that Cofinet works with. Luis is a second-generation farm owner and has been in the business for more than 40 years.

In 2015 Luis decided to embark on a mission to convert his entire farm to exotic coffee varieties. Now, almost ten years after that decision, Luis' farm, Finca Villa Betulia, is the model for specialty coffee production in Acevedo, Vila. His farms feature all kinds of exotic varieties, including Red Geisha, Tabi, Red Bourbon, Yellow Bourbon, Java, Sidra, Striped Bourbon, Chilean Bourbon, Caturra, Typica, Maragodjip, Pacamara, Marageisha, Pink Bourbon, Papayo, Caturron, Liberica, Colombia, Castillo, Red Bourbon, Dwarf Gesha, Pink Gesha, Yellow Gesha, Wush Wush, Dwarf Yellow Bourbon, Mocha and Maracatura.

Luis has worked with Cofinet to refine its methods for processing high-quality microlots. He is now a master of many processing methods, such as extended fermentation, honey and natural processing.

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