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Caturra

Washed

Caturra Washed – Data Sheet

– Coffee Name: Caturra Washed
– Grade: Excelso

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Palestina, Huila
– Farm: Las Guineas
– Altitude: 1.900 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Caturra
– Drying: Parabolic Drying
– Fermentation: 34hrs Anaerobic
– Processing: Washed

ORGANOLEPTIC CHARACTERISTICS
– Notes: Sugarcane, Mango, Panela, Grapefruit
– SCA Score: >87

Farm Info

Fabian Murcia, as the head of Finca Las Guineas project, has formed a strategic alliance with specialty coffee producers Elkin Guzman and Rodrigo Sanchez. This collaboration aims to enhance coffee production, leading to a significant increase in crop growth throughout the year. Finca Las Guineas, a pioneering farm in Geisha variety trees, is diversifying and gaining greater market prominence through this partnership. The farm aims to solidify its position as one of the largest, characterized by a substantial number of Geisha trees that enable coffee expansion. This strategic move unifies transformation processes, aligning with the vision of other producers and contributing to sustainable coffee offerings worldwide.

Situated in the southern part of Huila department, in the municipality of Isnos, Finca Las Guineas is located at an altitude of 1900 meters above sea level. Positioned near the Colombian massif, where the Oriental, Central, and Occidental mountain ranges converge, the farm benefits from volcanic ash and sandy loam soils with excellent drainage. The temperature variation between 14 to 24 and 26 degrees Celsius throughout the year makes it an ideal environment for cultivating moldable material, connecting the journey from plant to cup for future projects.

Caturra Washed Process

The Caturra Washed processing method starts with harvesting beans at an average of 24° to 28° Brix degrees and a pH between 5.6 and 5.9. Following harvest, the coffee undergoes pulping and a 34-hour fermentation process in a tank. Afterward, it is washed and left to dry in direct sunlight for 4 to 5 days. The final step involves moving the beans to canopies in the shade for 18 days to complete the drying process.

The selected coffee is deposited in cherry in plastic barrels for a period of 96 to 120 hours before being pulped and dried for a period of 18 to 25 days.

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