Caturra is a natural mutation of the Red Bourbon varietal. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. As a “dwarf” plant, it has encouraged higher density planting, as its size allowed plants to be closer together.
For this lot, Luis Aníbal and his team cherries were picked with the same level of ripeness, and then processed at Finca Villa Betulia, with the guidance of Cofinet.
This natural processed lot has a vibrant floral aroma and rich body. Upfront, it offers prominent flavours of tropical fruits, peach, and milk chocolate; its creamy body and candy-like sweetness make this a coffee that is as fun as it is complex.
Added to cart