Colombia FINCA TAMANA CATURRON by master roaster Tim Wendelboe is a Caturron coffee with a very unconventional flavor profile. It’s a bit wild, fruity, and floral. In the cup, expect sweet papaya complemented by distinct herbal and floral notes and an unexpected hint reminiscent of a habanero pepper
Caturron is a local variety discovered in Huila. According to DNA tests, it is most likely a hybrid of Hibrido de Timor (Arabica x Robusta) and Bourbon or Caturra. This means it is genetically very similar to the Colombia variety, but Caturron is also distinct and highly uniform, with distinctly elongated beans. Farmers Elias and Bellanid planted this variety several years ago to see if it could offer better cup quality. It had a distinctly herbal flavor, yet was also very fruity, reminiscent of tropical fruits. After tasting several different harvests and lots, however, they quickly realized that this was a consistent flavor profile for the coffee.
The coffee is processed using the washed method. It is hand-picked by hired pickers under Elias’s supervision. The cherries are sorted by hand before processing to ensure that only ripe ones are processed together. The coffee cherries are stored overnight in an open-air cherry bin before passing through the pulper in the morning. After hulling, the parchment coffee, still covered in mucilage, is fermented for 24 hours in clean stainless steel tanks. Fermentation is stopped as soon as the mucilage can be easily removed and before the coffee’s flavor is affected by negative fermentation flavors. The coffee is then washed in clean water using an eco-friendly wet mill, which acts as a mechanical mucilage remover.
- Harvest: May–July 2023
- Farmer: Elias Roa & Bellanid Sanchez