Colombia FINCA TAMANA CATURRON by Master Tim Wendelboe is a tastefully unusual coffee variety Caturron. It is a bit wild, fruity and floral. As you drink, you can smell the spicy flavours of habanero chillies , herbal notes and tropical papaya.
Caturron is a local variety discovered in Huile. According to DNA tests, it is probably a cross between Hibrido de Timor (Arabica x Robusta) and Bourbon or Caturra. This means that it is genetically very similar to the Colombia variety, but the Caturron variety is also distinct and very uniform, with distinctly elongated beans. Farmers Elias and Bellanid planted this variety a few years ago to see if it could offer better quality cups. It tasted distinctly herbaceous but at the same time very fruity like a tropical fruit. But after tasting several different picks and lots, they quickly realized that it was a consistent flavor profile.
The coffee is processed using the washed method. It is hand-picked by hired pickers under the supervision of Elias. The cherries are hand sorted before processing to ensure that only the ripe ones are processed together. The coffee cherries are placed in an open-air cherry bin overnight before the coffee goes through the peeler in the morning. After peeling, the parchment coffee with the mucilage is fermented for 24 hours in clean stainless steel tanks. Fermentation stops once the mucilage is easily cleaned and before the coffee flavour is affected by negative fermentation flavours. The coffee is then washed in clean water using an eco-friendly wet grinder, which is a mechanical slime remover.
The organic wet mill, located on this farm, helps to reduce water wastage from an average of 50-100 litres of water per kilogram of coffee using traditional washing methods to just 0.5-1 litres per kilogram. After washing, the coffee is soaked for 24 hours in clean water in concrete tile-lined tanks. During the washing and soaking process, all floaters (low-density beans) are removed. After the soaking stage, the clean parchment coffee is dried in parabolic dryers and drying beds covered with shade nets to prevent the beans from overheating. The coffee is raked during the day to ensure even drying. Drying typically takes between 20 and 30 days and once the moisture content is below 11 %, the coffee is packed and stored in Grain Pro airtight bags.
- Harvest: May-June 2024
- Farmer: Elias Roa & Bellanid Sanchez