Colombia - Faiber Bolanos - Finca La Esperanza - Caturra - Anaerobic Washed
$11.50 - $12.50 per pound
|
Cupping Score |
86 |
|
Fragrance/Aroma: |
Red apple, sweet, carrot cake, milk chocolate, almond, dried strawberry |
|
Acidity: |
Pink lemonade, balanced |
|
Flavor/Nuances: |
Candied pecan, cinnamon roll, raspberry, orange jelly, rhubarb, chocolate cake, vanilla ice cream, lime zest |
|
Sweetness: |
Cane sugar, praline |
|
Body/Mouthfeel: |
Slick, silky |
|
Finish/Aftertaste: |
Sticky, honey |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
This coffee is part of our Colombia Varietal Series, which showcases the diversity of rare coffee varieties being produced in Colombia. These special coffees were personally sourced by Bryant on a buying trip to Colombia with Cafe Imports. To view the other coffees selected during this trip, click here. Read more about this coffee on our blog.
From Bryant:
In Colombia, we cupped alongside Faiber and many other operating members of the Genesis Sourcing team. Of sixty six cups, six were Caturra. Going back in our purchase history we have purchased many lots blended with either Typica or Catuai, but the last time we carried a single-varietal Caturra was in 2020, a coffee from Costa Rica.
At the cupping table in Colombia, this coffee had great pastry-like sweetness, tame acidity, and good balance. This balance and approachability made me excited to spend time with it at the roaster.
In your lineup
Because Caturra has been hybridized with so many other coffee varietals, the opportunity to taste it on its own is a unique educational experience for your customers.
We recommend starting with a well-developed light roast when profiling this coffee. Start with a finish temperature that is just shy of the beginning of a medium roast on your machine, and dial in from there. We’ve found that 14°F - 19°F past first crack, with 1:45 - 2:15 in development, is a great starting point for this coffee, where its sweetness really starts to shine.
Use our Profile
RoastPATH® profile recorded on an MCR-2 while roasting a 1 kilogram batch.
| 0:00 | 400°F | Charge |
| 1:43 | Turning Point | |
| 5:30 | Green < Yellow | |
| 9:24 | 376°F | First Crack |
| 11:23 | 395°F | Drop |
Origin: Colombia
Region: San Augustin, Huila
Producer: Faiber Bolanos
Farm: Finca La Esperanza
Variety: Caturra
Process Method: Washed
Altitude: 1650 MASL
RoastPATH® ID: MC170-A02-0005
About
Faiber Bolanos owns the 1.5-hectare farm La Esperanza, and manages a 2.5-hectare farm for his mother as well. He has been farming since 1998 and is a member of the small but mighty grower's cooperative called Asocoación Los Naranjos, which he joined in 2012. The group consists of about 50 smallholder farmers in and around the area of San Agustîn, Huila. Faiber is a third-generation producer and grows Pink Bourbon, Gesha, and Caturra coffee varieties.