Overview

A honey-processed lot from Finca El Recreo in Huila, one of Colombia’s most established specialty-coffee regions. Honey processing removes the fruit skin but leaves some of the sweet mucilage on the bean as it dries, which sits between washed and natural. That is what gives this coffee its mix of clean structure and heavier fruit sweetness: apple and blueberry, dark chocolate through the middle, and a lime and floral lift on top.

About the Caturrón variety

Caturrón is a Caturra-descended variety grown in pockets of Huila and valued for sweetness and fruit character rather than high yield. It is far less common than the Castillo and Colombia varieties that dominate the country, so a lot like this is worth trying if you want to taste beyond the standard Colombian profile.

Brewing

The fruit and floral character is at its most expressive as filter: pour-over, batch brew, or immersion. If it tastes sharp, grind a little coarser or lower your water temperature slightly. A 250 g bag is roughly 16 brews at a 15 g dose.

Details