Caturron is a variety that was discovered recently, when farmers noticed inside Caturra trees that some trees produce unique coffee cherries that resemble Pacamara, except the trees were small like Caturra trees. This discovery led farmers to name this unique lot “Caturron”, for in Spanish, adding the augmentative suffix –ón to a word makes it bigger in size and intensity.
This lot was processed by natural carbonic maceration following special and multiple stages. First, the coffee beans went through two drying stages on the drying beds for a period of 18 days. The beans were then put inside GrainPro bags for a period of 8-15 days to ensure a complete fermentation process and ideal levels of moisture. The final step was drying the beans again with careful attention to the smallest details and cupping the coffee every two days to ensure the best possible taste.
What distinguishes Café 1959 is their passion towards achieving sustainable coffee processing methods. They achieve this through conducting several biological, chemical, and physical experiments that contribute to sustainability.
Why we love Single Origin Espresso La Exótica Caturron - Colombia:
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