Tasting Notes
Juicy, slick and sweet, tasting like watermelon & white grape, with a touch of acidity.
Details
Roast Style | Light
Varieties | Caturra
Growing altitude | 1600 MASL
Process | Nitro fermentation washed
The Caturra variety is the sensible workhorse of Colombian coffee - beloved by producers for its reliable yields, and by roasters for its clean, classic cup. It does not, usually, taste of watermelon.
And then Andres Quiceno goes and puts it into a bioreactor.
The cherries are warmed, cooled, stripped of their skins and sealed into tanks flooded with nitrogen gas alongside live starter cultures — an environment closer to a Burgundy winery or a craft brewery than anything you'd normally find at 1,600 metres above sea level in Risaralda. Four to six days in that oxygen-free chamber, with specific microorganisms producing ester compounds you simply cannot get from sun and time alone. Then three weeks of careful drying, and whatever Caturra once was is now this: vivid, juicy, and genuinely surprising. Expect tasting notes of slick watermelon and white grape.
This one is roasted light, to let the fruit-like tasting notes shine, while letting a little bright acidity come through.
Like all our filter roasts, this is probably not suitable for espresso machines. If you are looking for a better option to brew on your home espresso machine, drink your coffee with milk, or want a coffee with heavier body and texture, safer to choose one of our espresso roasts.
For help choosing your grind setting, click here.
The Caturra variety is the sensible workhorse of Colombian coffee - beloved by producers for its reliable yields, and by roasters for its clean, classic cup. It does not, usually, taste of watermelon.
And then Andres Quiceno goes and puts it into a bioreactor.
The cherries are warmed, cooled, stripped of their skins and sealed into tanks flooded with nitrogen gas alongside live starter cultures — an environment closer to a Burgundy winery or a craft brewery than anything you'd normally find at 1,600 metres above sea level in Risaralda. Four to six days in that oxygen-free chamber, with specific microorganisms producing ester compounds you simply cannot get from sun and time alone. Then three weeks of careful drying, and whatever Caturra once was is now this: vivid, juicy, and genuinely surprising. Expect tasting notes of slick watermelon and white grape.
This one is roasted light, to let the fruit-like tasting notes shine, while letting a little bright acidity come through.
Like all our filter roasts, this is probably not suitable for espresso machines. If you are looking for a better option to brew on your home espresso machine, drink your coffee with milk, or want a coffee with heavier body and texture, safer to choose one of our espresso roasts.
For help choosing your grind setting, click here.
Juicy, slick and sweet, tasting like watermelon & white grape, with a touch of acidity.
Roast Style | Light
Varieties | Caturra
Growing altitude | 1600 MASL
Process | Nitro fermentation washed
