Los Hermanos Caturra, Nariño - Colombia
We find red cherry and butterscotch notes with a bright acidity balanced by a well rounded sweetness and full body. This coffee is excellent for use as espresso or filtered drip.
From the southern Department in Colombia - Nariño, Los Hermanos Caturra is the product of a set of brothers carrying on the occupation of coffee farming. The elder and youngest brothers manage the two farms inherited from their grandfather, while the middle brother, a certified Q-Grader assists with quality control practices.
These farms grow coffee alongside fruits and many different trees for shade, with an emphasis on preserving soil quality and responsible water management. Finca La Cafelina is a 5 hectare property operated by Juan Angel. Coffee has been cultivated here for more than 30 years, originally growing mostly Caturra. Today, Juan Angel grows mostly Caturra and Colombia varieties alongside citrus trees like orange, mandarin, lime, and lemon, and the crops enjoy shade from banana, guamo, leucaena, and yarumo trees.
Brother Gabriel Torres’ farm, Finca La Indonesia, is around 8 hectares total with 60% of the cultivated land falling on a mountain slope 1750–1850 meters above the sea level. The farm has over 300 square meters of patios for drying coffee. Gabriel grows plantains, citrus, bananas, lulo, and corn alongside his coffee crop as well.
Managing the quality of the environment is a priority, as well as having a scientific approach to the quality of the coffee crop. Juan Angel explains, “Fertilization is done four times a year, twice with fortified fertilizer and twice with organic compost and humus. The most important challenge is to preserve the layer of organic material in the soil, which is accomplished by slashing weeds between the coffee trees. For eight years we have been responsibly managing water for processing. The fermentation process is very important. The coffee cherry level of maturation is measured with the help of a brixometer, with the goal of determining the optimal point of harvest. This evaluation looks for the best concentration of sugars that each coffee variety can have.”