CATURRA

Caturra emerged as a spontaneous mutation of Red Bourbon discovered in Minas Gerais in Brazil sometime between 1915 and 1918. Unlike Bourbon, which can grow tall and has sprawling branches, Caturra is a dwarf variety, characterized by its shorter stature and dense branching. This compact growth habit is due to a genetic mutation that causes the plant to produce less of the hormone responsible for vertical growth. As a result, Caturra  trees are easier to maintain and harvest, making them a practical choice for farmers. The name “Caturra” comes from the Guarani word meaning “small,” a fitting tribute to its diminutive size. Despite its small stature, Caturra has had a massive impact on the coffee industry, particularly in Latin America, where it has become a staple of coffee farming. Caturra’s compact size allows farmers to plant more trees per hectare compared to taller varieties like Bourbon. This higher density, combined with its ability to produce more cherries, results in greater yields—making it an economically attractive option for growers. ​Common flavour descriptors include citrus, red berries, stone fruits, and hints of caramel or chocolate.

WASHED

​The 30-hour fermentation period is carefully calibrated to strike the perfect balance between developing flavor complexity and preserving the coffee’s inherent qualities. This results in a harmonious balance of sweetness and acidity, giving our washed coffees a bright and lively character. Once coffees are washed they are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The team monitors them closely to ensure even drying and optimal quality.

Arturo Arango

Arturo Arango is a young coffee farmer who has been producing coffees since 2015. He bought El Paraiso a 25 hectares farm located at 1300 m.a.s.l. in Barcelona, Quindío. When he bought the farm, most of the coffee trees were more than 25 years old so he started to renew every tree and planted Costa Rica and Java varieties. Besides coffee, you can find other crops such as yucca and lemon. Arturo studied Business Administration and had the opportunity to do his master’s degree in agroindustries in Argentina. During his time away from Colombia, Arturo was captivated by the Specialty Coffee scene. Upon his return to Colombia, he decided to get involved in coffee as he saw an amazing opportunity to be a part of this movement. His focus was on applying the correct agricultural practices on his farm to produce the highest quality coffees he could. Arturo takes great care to remove all the weeds around the base of his coffee trees and disease prevention. The first few years on his farm were spent renewing the trees and improving the practices. After three years, the new trees started bearing fruit and the results were excellent, encouraging Arturo to continue along his path of revitalizing the farm.

Arturo admires how the coffee industry changed from commercially minded coffee production towards to Specialty Coffee. He has seen this change firsthand as most of the coffee farmers he knows are now focused on quality rather than volume.