Red + Yellow Caturra
Koji Supernatural + Carbonic Maceration
Finca El Vergel

Tastes Like: Miso, Pear, Dark Cherry

Origin: Finca El Vergel, Tolima, Colombia

Variety: Red + Yellow Caturra

Producer: Elias and Shady Bayter

Elevation: 1350 masl

Process:  Koji Supernatural + Carbonic Maceration

Farm and Producer

Elias and Shady Bayter produce this red- and yellow-fruited Caturra at Finca El Vergel in Tolima, Colombia, at 1,350 meters. The family helped develop Koji Supernatural through a collaboration with coffee-processing specialists and koji producers, testing ways to cultivate the fungus directly on harvested coffee cherries.

Variety

Caturra is a compact mutation of Bourbon that became widely cultivated in Latin America. This selection combines Caturra with red-ripening and yellow-ripening cherries. Its smaller stature allows closer planting, while cultivation, harvest selection and processing remain important to cup quality.

Processing

Koji processing uses a cultivated fungus during post-harvest handling. Its enzymes can change the compounds available to subsequent fermentation, influencing how sweetness, aroma, and texture develop.

Carbonic maceration uses a carbon-dioxide-rich, low-oxygen environment during fermentation. Controlling that environment gives the producer another way to influence fruit expression and texture before the coffee is dried.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.