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When I taste this coffee, I just love how smooth it is. Then, I get just the slightest hint of spice which adds intrigue and makes this coffee really moreish.
We just can't get enough of washed Catarru from Colombia, especially when it tastes like this. These coffees are the absolute epitome of solid, well-grown and carefully processed beans. So sweet, so satisfying.
In the cup, you can expect subtle deep fruit notes, a tiny hint of spice, and a super-sweet long, smooth finish. Rounded, well structured and satisfying, this is fabulous, all-day, easy drinking coffee. We have been enjoying it a lot in espresso based milk drinks where it takes on a super comforting caramel-like note and that tiny hint of spice just keeps everything interesting and delicious.
If you're looking for something for your bean to cup, espresso machine, or cafetière - you won't go far wrong with this one. Enjoy!!
Origin: Pitalito, Huila, Colombia.
Varietals: Caturra
Processing: Washed
Roast colour: 130 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
This coffee was grown by Johan Vergara at the farm Las Flores.
The coffee was harvested following strict ripeness criteria, floated and hand-sorted to remove an defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped.
The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
