Nariño

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. Producers are small, biodiversity is traditional, soils are nutrient rich and well-drained.

Caturra

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 1970s by 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.

Semi-Washed

The process begins with a late harvest to allow the Caturra cherries to reach full maturity. After approximately 25 days, the cherries display an intense red color, signaling they are ready for picking.

Once harvested,the cherries undergo rigorous flotation sorting to remove green or partially ripe fruit. They are then disinfected with ozonated water and depulped. The coffee is transferred to a tank filled with filtered, ozonated water. Ten percent of must from a previous batch is added, followed by a 12-hour controlled oxidation phase. Key parameters (temperature, pH, Brix, etc.) are closely monitored, and the coffee is then removed from the tank and washed once with ozonated water.

It rests on raised beds for one day before gradual drying: first at 20 °C, then at 30 °C in a mechanical dryer for 24 to 30 hours. This final stage seals the beans and preserves the volatile compounds developed during fermentation. Once moisture reaches 10–11%, the coffee is bagged, and samples are sent to the laboratory for physical and sensory analysis to confirm the lot’s final profile.