Finca Tamana 163,-
Elias still has some Caturra planted at Finca Tamana. Caturra is the traditional variety that used to be grown by almost every farmer in Colombia until the country started getting severe attacks by the pathogenic fungus leaf rust that basically eats away the coffee tree’s leaves. This lead to most farmers re-planting with resistant varieties like the Variedad Colombia and Castillo, which in my opinion still taste really good, but different from the Caturra. Elias also had severe leaf rust attacks on his Caturra over the last few years and the trees have finally recovered from several years of misery. Last year we finally had great tasting Caturras again on the farm and although we are helping Elias re-plant with other rare and interesting varieties, we have decided to keep some Caturra in order to preserve what used to be. This coffee is quite subtle with fruity berry and stone fruit notes and loads of sweetness like you find in brown sugar and molasses or the Colombian «panela» which basically is reduced, solidified and sometimes caramelised sugar cane juice.
Brown sugar, stone fruit & herbal.
July - August 2018
El Pital, Huila, Colombia
1650 - 1750 masl. In full sun.
The coffee is selectively hand picked by hired pickers under supervision of Elias. Cherries are hand sorted before they are processed to make sure only ripe cherries are processed together. After depulping the parchment coffee is rinsed in clean water. Then the water is drained and the parchment is fermented for 14 to 16 hours. After fermentation the coffee is washed in clean water that is changed 4 times. All ﬂoaters are removed during the washing. The Parchment is soaked for 24 hours in clean water before it is dried in parabolic dryers under shade from 25 - 35 days.