Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. Caturra has a single-gene mutation that causes the plant to grow smaller (called Dwarf/Compactism). Its name derives from the Guarani word meaning "small." It is also called "Nanico."
The variety was never officially released in Brazil, but has become common in Central America. It was introduced in Guatemala in the 1940s, but widespread commercial adoption didn’t happen for another three decades. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama.For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) as a “benchmark” against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country’s production until a government-sponsored program beginning in 2008 incentivized renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety (which has Caturra parentage).

Caturra Coffee Variety Washed/ Culturing Fermentation
Process Details

Julio Quiceno use a specialized fermentation method similar to yoghurt-making called "culturing" which enhances the flavours and aromas of their coffee beans.

-This process utilizes starter cultures rich in microorganisms and locally available fruits and aromatic plants to transform the coffee. For this particular lot, freshly harvested beans were combined with a starter culture and pineapple, and underwent anaerobic fermentation for 144 hours in airtight containers.
-The addition of pineapple not only helps with yeast and microbiome development for complex flavours, but also adds extra sugars that are essential in removing the mucilage surrounding the coffee bean. The unique bacteria and microorganisms present in the local environment also play a crucial role in this process.
-Throughout fermentation, They carefully monitored factors such as pH, temperature, and sugar levels. Once the desired point was reached, the coffee was rinsed (washed Processed) and then dried for a total of 30 days.

Origin: Colombia
Farm: Milan
Region: Risaralda
Altitude: 1600 m.s.l.

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