This coffee is a great example of how Sebastian Ramirez’s innovative processing can create a coffee that’s bursting with flavour! Colombia / Quindio Region / Caturra Variety / Anaerobic Natural Process / Importer: El Placer Project / Volume purchased: 140kg / Length of Relationship: 3 years Caturra is a natural mutation of the Bourbon coffee variety, first discovered in Brazil in the 1930s. It is a compact, high-yielding Arabica plant known for its short stature and dense branching, which makes it easier to cultivate and harvest. Caturra thrives at medium to high altitudes, typically between 1,000 and 2,000 meters, and performs best in rich volcanic soils. The cup profile of Caturra is often bright and balanced, with lively acidity, medium body, and sweet citrus or floral notes. Though susceptible to leaf rust, it remains a beloved variety across Latin America for its quality and productivity. Once cherries are harvested, they are sorted to separate the ripest cherries from the under ripe and over ripe ones. Then they are placed in airtight barrels to allow anaerobic fermentation for 72 hours. After this step they are then placed raised drying beds with retractable roofs where they are left to dry slowly and are aerated and turned regularly.