Caturra Bourbon CM
Caturra Bourbon CM – Data Sheet
– Coffee name: Caturra Bourbon CM Washed
– Grade: Product of Colombia
– Country: Colombia
– Region: Pitalito, Huila
– Farm: La Loma
– Altitude: 1.650 m.a.s.l
– Varieties: Caturra – Bourbon
– Drying: Sun Drying
– Processing: Washed
– Fermentation: Carbonic Maceration
– Notes: Pineapple, Panela, Mango and Papaya
– SCA Score: >88
The Caturra Bourbon CM is harvested and produced at Finca La Loma.
Finca La Loma is located in Vereda Agua Negra in Pitalito, Huila, a 12-hectare farm, owned by Rodrigo Sanchez Valencia and his wife, Claudia Samboni, who have been cultivating coffee on La Loma since 2011. Varieties planted on the farm include Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Gesha. The mill located on the farm includes a de-pulper and tanks for dry fermentation.
In 2017, Rodrigo and his team at Aromas del Sur—the parent company for La Loma, El Progreso, and Monteblanco farms and the Aromas del Sur dry mill (El Puente)—built a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at the origin. La Loma sets out to carry out the entire experimental program of the other farms of Rodrigo, thus diversifying their coffees.
Caturra Bourbon CM Washed Process
With Rodrigo’s Carbonic Maceration method, the cherries selected should be at a starting point of minimum 90% maturation and an average Brix degree of 20-24.
After the coffee reaches the processing area, it is rafted (floats) in order to eliminate by density those dry beans, brocades, leaves, voids that may affect the homogeneity of fermentation in addition to improving the physical quality of the coffee (yield factor).
After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 70 hours, with CO2 injected. During this period the coffee bean undergoes changes in the colour of its mucilage that is transferred to the parchment, creating intense pink and dark tones, enhancing the sweetness and the body of the final drink, as well as intensifying the fruity notes of the coffee – these changes in the first stage of fermentation are more enzymatic.
The coffee is then pulped and deposited again in bins with its same juice (mussto) which is now rich in sugars, the source of fruit juice and micro-organisms are incorporated, enhancing fermentation. The hoppers are hermetically covered and injected with CO2 to start fermentation for another 70 to 94 hours. Thanks to present micro-organisms, the sugar chains of the mucilage metabolize, developing better fragrance and acidity attributes.
There would be a total of 140 to 188 hours of fermentation between cherries and mucilage. The beans are then washed and dried for a period of 18 to 22 days.