Caturra is a natural mutation of Bourbon. It yields a high-quality cup and is known for its bright and complex tasting notes.
Grown in the El Danubio Estate, where the microclimate of this farm is unique, being in the middle-side of the Andes Mountains and open the view to the Cauca Valley. It is the perfect mix of a very good luminosity and warm weather during the day, and cold nights because of the mountains' glaciers.
This lot is a direct trade with Cafe 1959. What distinguishes them 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 DO WE LOVE MESA ALTA - CATURRA - COLOMBIA?
Anaerobic natural process in which coffee cherries were kept in sealed tanks with no access to oxygen for 48 hours in a controlled temperature at 18 C. This process results in exceptional and rare tasting notes.
Dried naturally on raised beds slowly for 45-55 days up to the point to reach the desired moisture of 10-11% and AW of <0.6. Coffee then is stored in Grain Pro bags