Varietal Region Altitude Harvest
Caturra/Castillo Cauca Colombia 170om April 2022
Processing - washed
In the "washed" or "wet fermented" process the fruit is removed from the seed as soon as possible after picking. The cherries are floated and sorted to ensure consistent ripeness levels, before being run through depulpers—machines that squeeze the fruit between rollers until the seeds pop out. The seeds are then placed into fermentation tanks with water to remove the remaining sticky sugar and fruit remnants (the mucilage). After the seeds are washed, they’re dried in the sun on patios or raised beds, or in machines until they reach the correct moisture level.
About Cofinet and the region of Cauca Colombia
This coffee comes from a selection of producers located in Inza and Paez, found in the region of Cauca. Their farms are located at a minimum altitude of 1700 MASL. All coffees have a moisture content of 10-11% with a score of 85+.
Cofinet is a company run by the Arcila family in Armenia, Quindío, in the main coffee growing axis in Colombia known as the EJE Cafetero. The company is headed by the brothers Carlos and Felipe Arcila, the 4th generation of the family to be coffee farmers and now exporters. They own and operate their own farms and work with other small holders to arrange processing and exportation of their coffees too
Cofinet believes that Inza and Paez are great regions for coffee as they border Huila. This gives them a great advantage because they usually have the body profile of a Cauca coffee but with the complexity typically found in coffees from Huila. These features combine to make them some of the sweetest coffees in Colombia.
About Caturra and Castillo Varietals
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 like bourbon is known to be sweet, complex, and crisp. The caturra plant, however, has been modified to have a smaller plant size with berries that mature quickly, producing a higher coffee bean yield.
The Castillo coffee variety is controversial. On one hand, it’s rust-resistant. On the other hand, coffee professionals are wary of the fact that its parents include Robusta-Arabica hybrids. Castillo is known for its smoothness, aroma, and citric acidity and can have similar qualities to Typica, Caturra, and Bourbon..