Luis Rodriguez

When we tasted the pre-shipment sample of Luis’ Caturra we knew immediately that this was a coffee we wanted on our menu. In the cup we find bright green grape and mandarin orange along with deeply sweet pomegranate. All of this is elevated by a sparkling acidity and super clean finish.

Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Luis Rodriguez


Producer     Luis Omar Rodriguez

Farm             Finca La Primavera

Region         Buesaco, Nariño

Variety         Caturra

Process         Washed

Altitude         2,200 masl

Importer       The Coffee Quest


Finca La Primavera

Luis Omar Rodriguez is the owner of Finca La Primavera, which sits at 2,200 masl and totals three hectares. On his finca, Luis has planted about three hectares of coffee, divided amongst three varieties: 8,000 Castillo trees, 3,000 Caturra trees, and 2,200 Tabi trees. This is the first year that our importing partner, the Coffee Quest has worked with Luis Omar, and the amazing quality of this Caturra separation is a harbinger of the immense potential of future harvests.


Nariño is characterized by steep slopes, and extremely high altitudes as well as a unique climate. Warm, humid air makes its way up from the valleys during the evening hours, allowing for coffee to be grown at higher altitudes than in the rest of Colombia, without risk of frost.


​​A natural mutation of Bourbon, originally discovered in Brazil in the early 20th century; Caturra derives its name from the Guarani word for “small,” a reference to its diminutive stature that results from a single-gene mutation causing dwarfism.

It was this small size- allowing for more trees to be planted closer together- that led to mass selections of Caturra being made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas in the 1930’s. Caturra then made its way to Guatemala during the 1940’s and then was widely adopted in the 1970’s across the rest of Central America, where it is now one of the most economically important varieties.

At high altitudes Caturra has strong quality and yield potential but unfortunately, is quite susceptible to disease.


Upon arriving at the wet mill, the coffee is fermented in cherry, in “estopa” (the bags the pickers use to transport the coffee to the mill) for approximately 72 hours. Then, the coffee is de-pulped and dry fermented for 12 hours. After washing, the coffee is dried for 10-12 days.

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