Farm Info

The Caturra AAA Washed is harvested and produced by Claudia Samboni at Finca Las Nubes (meaning “the clouds”).

Las Nubes farm is located on the Agua Negra path, in the municipality of Pitalito, which was acquired by Rodrigo Sanchez, and his wife, Claudia Samboni in 2020, giving them the opportunity to have the plantations of each of their varieties, such as Purple Caturra, Pacamara, Pink Bourbon and Yellow Bourbon. Las Nubes also gives them the space for the investigation of their coffees in all the different processes that they do.

The farm’s excellent location and the great environment, allow the production of excellent coffees, strategically joining the air currents that come from the Laboyos valley that runs into the fresh mountain of the natural reserve surrounding the farm.

Caturra AAA Process

All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content). The processing method is decided, based on the sugar content indicated.

This process is based on a harvest with an average of 24° to 28° Brix and a pH between 5.6 and 5.9. Once Brix and pH are measured and the floatation process (removing all impurities) is completed, the coffee cherries are left to rest for 12 hours. The coffee is then pulped and left to ferment in tanks for 38 hours. Once the fermentation process is completed, the beans are washed and sent to dry for 4 to 5 days in direct sunlight, then again for another 18 days under canopies.