Caturra is a natural mutation of the red Bourbon Typica plants and was first described in Brazil in 1937. The Walles Cruz family is now also growing the plant in different lots in Colombia. Our espresso comes from Lot # 2 . Notes of butterscotch, pear, and honey can be perceived.
The Walles Cruz family is convinced that not only the soil and the unique climate in the region, but above all the dedication to processing make their coffee so special: After the harvest, the cherries are carefully selected and thoroughly cleaned in a water bath for 36 hours then ferment anaerobically for 75 hours in tanks and dry for another 25 days. The last step is gentle roasting in the heart of Berlin.
Grind: Whole Bean
Country of origin: Colombia
Process type: Washed
Taste: Butterscotch, Honey, Pear
Preparation recommendation: Espresso maker