We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Produced by Edilberto Torres and his son at Finca La Granja. Caturron cherries turn a dark purple colour when ripe. Pickers who are selected to harvest this lot must distinguish between ripe and unripe for this particular variety. After being picked, this lot was exposed to anaerobic fermentation for 25 hours in ceramic tanks. Afterwards, it is pulped, washed, and dried in parabolic dryers to the ideal moisture content. Edilberto Torres purchased his farm seven years ago and decided to plant Caturron and Castillo due to the high yield and resistance to leaf rust of both varieties. Until only a few months ago, Edilberto produced only commercial coffee. This is the first lot Edilberto managed to sell into the specialty coffee market following Cofinet's guidance.
This micro-lot is 100% Caturron. This variety is a rare mutation of Caturra first discovered in Acevedo, Huila. Growers started planting Caturron for its resistance to leaf rust and high yield. It wasn't until 2016 that Cofinet, with the help of local producers, identified the exotic cup profile of this variety.
• Roast: Light (filter coffee)
• Region: Buenavista, Quindio
• Varietal: Caturron
• Altitude: 1500-1600 MASL
• Producer: Edilberto Torres
• Process Method: Washed
• Profile: Cinnamon, pepper,
vanilla and apricot