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COLOMBIA FINCA LA CABANA CATURRA

COLOMBIA FINCA LA CABANA CATURRA

Amount
RM60.00
RM60.00
Sale Sold out

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One Of The Kind

Colombia is blessed with all-year-round production, with two harvest seasons. The first Cosecha main harvest starts from October until February, and the second fly harvest starts from March until June. These two harvest seasons play a big role in generating stability in coffee production and also giving room for coffee produce to carry out experimental processing.

Combined with an excellent coffee varietal like Caturra, Maria chose a natural anaerobic processing method to give this coffee more flavour depth without compromising the taste by overfermenting. This particular lot went through 192 hours of natural anaerobic fermentation before being slowly dried on a raised bed for 2–3 weeks.

We are simply blown away by the fermentation result. This is a natural anaerobic coffee that has been processed very well by amplifying the natural sweetness while maintaining a balanced winey sensation. We taste a classical sweet and woody taste like French oak, a complex mulberry taste, a baking spice sensation like pinot noir, and a deep prune flavour. The complex taste profile gives this coffee such a rewarding drinking experience.


The Producer

Being a coffee producer is something that has been running in Maria Ospina's blood. Since she was a kid, her grandparents and parents spent lots of time on the coffee farm, taking care of the coffee tree, harvesting, and processing the coffee. Her childhood was full of memories of the coffee farm, from tasting fresh cherries to helping with farm chores.

Once she graduated from university, Maria came back to her hometown and took over the coffee farm from her family. Under the guidance of Danila Perez at Alma Del Huila, she begins to deep dive into the specialty coffee world, learning more about coffee fermentation, roasting, and evaluating coffee quality. This is a major step for her as a coffee producer to be a competent coffee producer who understands their own product and market demand.

Together with Alma Del Huila, Maria carried out exciting processing methods that helped increase the coffee quality and value. We bought two lots of coffee, a 192 natural anaerobic and 120 natural anaerobic—that possess spectacular cup quality. Maria Ospina’s coffee is a testament to her dedication and perseverance as a specialty coffee producer.

    • Cupping Score 88.00pts

      Fragrance
      berries, guava, ripe cherries, prune, plum, grape, winey
      

      Aroma
      winey, dark chocolate, ripe cherries, chocolate sauce, grape, complex, hibiscus
      

      Flavour
      grape, prune, plum, candy, molasses, winey, dried fruits
      

      Aftertaste
      winey aftertaste, fruity finishing
      

      Acid
      medium | citrus acidity, clean, balance

      Body
      medium low | round, slick

      Balance
      complex, deep, layering, pointed, harmony flavour

      Overall
      ripe fruits, winey, intense flavour, complex and well balance taste

    • Roasting Schedule

      Cut-off order 3:00 p.m. Sunday and 3:00 p.m. Wednesday

      Retail and Wholesale Order

      Roasting on every Monday and Thursday

      Delivery on the next day
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