14th December
Colombia El Recreo
Roastery: Blommers Coffee Roasters
Altitude: 1 700 m. a. s. l.
Variety: Caturron
Processing: Anaerobic natural
Taste profile
cherry, mango, passion fruit
Origin
Caturron is one among several new varieties in Huila, Colombia. “Rumor has it that there was an experimental research farm near Acevedo, Huila,” explains Juan Andres Gutierrez, Specialty Supply Chain Coordinator for Sucafina Colombia. “When the project was abandoned, the plants stayed behind.” Now, several new varieties have been selected and spread across Huila that aren’t found anywhere else. Caturron, which translates into “big Caturra” is one of these mysterious varieties. It’s unclear whether Caturron is genetically distinct from all other known varieties since it hasn’t been officially sequenced yet. But to the farmers of Huila, the unique features and flavors of these varieties are worthy of attention and many farmers are propagating these varieties and processing them in distinct lots.
Recipe:
Method: Hario Switch
Water temperature: 94 °C
Coffee amount: 20 g
Brew time: 2:30-2:45
0:00 (switch closed) – 60 g bloom
0:30 (switch closed) – add an extra 40 g to the bloom (total weight should be 100 g now)
1:00 (open the switch) – pour the remaining 200 g water (until you reach 300g)
2:30-2:45 – total drawdown time
Our universal recipe:
Method: Pour over
Grinding: 22-25 clicks on Comandante
Temperature: 94 °C
Amount of coffee: 20 g
Brew time: 3:00
0:00 – 60 g bloom (mix)
0:30 – up to 150 g
1:00 – up to 240 g
1:30 – up to 330 g