Caturra
Origin:
Produced by the Inga women’s community in the Aponte Indigenous Reserve, El Tablón municipality, Colombia.
Background:
These coffees bridge traditional methods and specialty coffee techniques. Over a decade ago, the community reinvented itself after a seismic disaster in their region. With support from Korean investors interested in their coffee’s quality, they learned advanced processing methods beyond washed, such as honey and natural.
Flavor Profiles:
General: Clean, sweet coffees with a smoothness between caramel and floral honey.
Washed: Classic profile, blending chocolate and orange blossom.
Honey: Lighter caramel and milk chocolate, with spicy notes like cinnamon.
Natural: Tends toward dark chocolate, with a full body, sweet notes, red fruits, and bright acidity.
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