Farm Info

The Caturra Natural 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 Natural Process

For the Natural process, the coffee is harvested at an average of 24° to 28° Brix degrees and with a pH between 5.6 and 5.9. After harvesting, it is fermented in the same harvesting bags for the next 36 hours, then it is floated to eliminate impurities and level its temperature; it is dried in direct sunlight for the first 6 days and then it is moved to the canopies under shade for 24 more days until the drying process is completed.