Caturra
Blackberry Honey
Finca El Sendero

Tastes Like: Blackberry Jam, Lime, Black tea

Origin: El Sendero, Cauca, Colombia

Variety: Caturra

Producer: Andrés Martinez

Elevation: 1750 masl

Process:  Honey with Blackberry Co-fermentation

Farm and Producer

Andrés Martínez brings a biochemical-engineering background to coffee growing and processing in Cauca. He worked at the Tecnicafé research institute and on soil studies and processing at El Paraíso before developing his own farms and sourcing project. El Sendero is one of those farms.

This Caturra combines his farm work with a blackberry co-fermentation developed around a separately prepared fruit culture.

Variety

Caturra is a compact, naturally occurring mutation of Bourbon that became widely cultivated in Latin America. Its smaller stature allows closer planting, while careful cultivation and processing remain important to its cup quality.

Processing

Castilla blackberries are blended and fermented with wine yeast to prepare a fruit culture. The coffee is then combined with that culture in sealed tanks for co-fermentation.

After fermentation, the coffee receives a light wash to remove excess fruit and dries on sun beds. Blackberry is an added processing ingredient; the honey designation refers to coffee mucilage rather than added honey.