Farm Info

This lot of Caturra Washed is harvested and produced at Finca El Edén by Rodrigo Sanchez in the Samaria district in the municipality of Palestina, at an altitude of 1500 meters above sea level, allowing varieties such as Pink Bourbon and Purple Caturra to easily develop their development process in the area. It is a farm with very good environmental conditions, with a great solar luminosity of over 8 hours of daylight. In addition, El Edén is in an area where annual rainfall ranges between 1800 and 200 millimeters of water per year, which makes it a very productive farm, with flowering and fruiting throughout the year, with the main harvest occurring between the months of October, November and December and a middling harvest between the months of May and June.

Catura Washed Process

For the Caturra Washed 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, the coffee is pulped and then fermented in the same tanks for 34 hours, washed and dried in direct sunlight for 4 or 5 days, and finally it is moved to the canopies under shade for 18 days until the drying process is completed.