Caturra coffee variety 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).

Decaf Caturra Coffee variety Washed Mosto Decaf
Process details
– Fully ripe coffee cherries are carefully selected and picked.
– Coffee Cherries are submerged in water to separate defective or unripe fruit.
– Coffee Cherries are fermented for 24 hours.
– Beans are thoroughly washed. then Sun-dried on traditional raised beds.

– Decaf Process, Dried beans are hulled to remove the parchment.
Hot Water Immersion – coffee is immersed in water at
40°C (104°F) for 4 hours, using a 2:1 ratio (two parts water to one part coffee). This step is repeated for two consecutive cycles.

This step makes this decaf different proccesed than others by adding The Mosto Solvent Bath: Rather than using synthetic chemical solvents, Angie creates a natural, biological solvent. She ferments the extracted coffee pulp and skins to generate natural Ethyl Acetate (EA). The pore-opened beans are submerged in this sugar-rich, native coffee juice (mosto). The caffeine naturally binds to this solution and is drawn out of the bean, a cycle repeated multiple times over roughly 48 hours.

Final Washing – After soaking, beans are carefully washed to remove any process residues.

-Final Drying – Washed coffee is taken to the drying area and left for approximately 5 days.

Origin: Colombia
Farm: Los Nogales
Region: Pitalito, Huila
Altitude: 1870-2000 m.s.l.
Area : 20 ½ hectares
Shade: Native trees

Actors involved in the coffee supply chain
Oscar Hernandez (Los Nogales Farm) – CATA Exports - Lucky Cat - YOU 🫵🏼