Colombia Wild Caturron
Deep in the hills of Acevedo, Huila, Luis Aníbal Calderón has spent over 30 years farming Villa Betulia alongside his wife and four children - transforming it from a modest Castillo farm into a sanctuary for more than 30 varietals, including this rare Caturron. Each cherry is handpicked at peak ripeness and quality-tested in a lab the family built themselves. This lot undergoes a 150-hour fermentation - beginning with 36 hours aerobic, then shifting to anaerobic conditions in sealed bags - before a slow 8-day mechanical drying in a climate-controlled silo. The result is a deeply layered cup: bright blackberry and raspberry up front, with currant and grapefruit citrus lifting the finish. A Reserve-tier coffee from one of Huila's most passionate and community-minded producers.
Tasting notes: blackberry, currant, grapefruit, raspberry
Farm: Villa Betulia
Process: Traditional Experimental Natural - 150hr fermentation (36hr aerobic to anaerobic in sealed bags), 8-day silo drying below 45C
Altitude: 1,600 MASL
Varieties: Caturron
Original: $20.00
-65%$20.00
$7.00Colombia Wild Caturron
Deep in the hills of Acevedo, Huila, Luis Aníbal Calderón has spent over 30 years farming Villa Betulia alongside his wife and four children - transforming it from a modest Castillo farm into a sanctuary for more than 30 varietals, including this rare Caturron. Each cherry is handpicked at peak ripeness and quality-tested in a lab the family built themselves. This lot undergoes a 150-hour fermentation - beginning with 36 hours aerobic, then shifting to anaerobic conditions in sealed bags - before a slow 8-day mechanical drying in a climate-controlled silo. The result is a deeply layered cup: bright blackberry and raspberry up front, with currant and grapefruit citrus lifting the finish. A Reserve-tier coffee from one of Huila's most passionate and community-minded producers.
Tasting notes: blackberry, currant, grapefruit, raspberry
Farm: Villa Betulia
Process: Traditional Experimental Natural - 150hr fermentation (36hr aerobic to anaerobic in sealed bags), 8-day silo drying below 45C
Altitude: 1,600 MASL
Varieties: Caturron
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Description
Deep in the hills of Acevedo, Huila, Luis Aníbal Calderón has spent over 30 years farming Villa Betulia alongside his wife and four children - transforming it from a modest Castillo farm into a sanctuary for more than 30 varietals, including this rare Caturron. Each cherry is handpicked at peak ripeness and quality-tested in a lab the family built themselves. This lot undergoes a 150-hour fermentation - beginning with 36 hours aerobic, then shifting to anaerobic conditions in sealed bags - before a slow 8-day mechanical drying in a climate-controlled silo. The result is a deeply layered cup: bright blackberry and raspberry up front, with currant and grapefruit citrus lifting the finish. A Reserve-tier coffee from one of Huila's most passionate and community-minded producers.
Tasting notes: blackberry, currant, grapefruit, raspberry
Farm: Villa Betulia
Process: Traditional Experimental Natural - 150hr fermentation (36hr aerobic to anaerobic in sealed bags), 8-day silo drying below 45C
Altitude: 1,600 MASL
Varieties: Caturron
