Colombia Buenos Aires Caturron - Rare/Exclusive Filter

Colombia Buenos Aires Caturron - Rare/Exclusive Filter

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• Producers + Mill:

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the cofounders of Cofinet. Jairo’s first job was at Colombia’s second largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.

Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community.

He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.

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• Varieties:

This variety is a rare mutation of Caturra, first discovered in Acevedo, Huila. Coffee farmers began cultivating it after realizing its resistance to leaf rust and its high yield. Additionally, this variety stands out for its exceptional cup profile, featuring notes of molasses, coconut, herbal
notes, cinnamonand hints of vanilla.
The Caturron trees are slightly taller than those of Caturra, and their cherries ripen to a dark purple colour. At this stage of ripeness, the mucilage has a distinctly sweeter and more complex taste compared to Caturra.

The Caturron variety was first identified by Cofinet’s team in 2016 at Finca Villa Betulia, a farm owned by Luis Anibal Calderon. Recognizing its potential, Cofinet acquired seeds and began experimenting with innovative processing techniques to enhance the variety's natural
characteristics. These efforts included various fermentation methods, which further elevated the coffee's unique qualities

After acknowledging the potential of this variety—and coinciding with their efforts to teach growers about experimental fermentation techniques—Cofinet decided to share the seeds with coffee farmers in Quindío. This initiative has empowered farmers to cultivate a resilient and
high-yielding variety while exploring new processing methods to add value to their crops.

Caturron's natural resistance to leaf rust and its adaptability to diverse growing conditions make it a sustainable choice for coffee farming. As climate change and disease pressures continue to challenge coffee production, varieties like Caturron offer hope for the future of the industry

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• Process:

Jairo Arcila and his team of pickers selectively harvest only the ripest cherries. The cherries are
then transported to Buenos Aires sorting area, where the team meticulously hand-sorts and
float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are
transported to our processing center, La Pradera, in Grainpro bags or suitable containers to
preserve their freshness.

Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water
tanks to float them, removing any low-density beans and external material. The water used in
this stage is recycled for more baches that require floating. Once this water is no longer suitable
to be used for floating, it is filtered through a series of specialized tanks before being irrigated
into vetiver grass beds and is released as oxygen. This natural filtration process purifies the
water, ensuring no contaminated water is discharged from our processing center and
maintaining an environmentally sustainable operation

After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any
unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the
intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its
origin. Afterwards, cherries are spread out on raised beds. Here, they are spread evenly in thin
layers to allow for consistent airflow and exposure to sunlight. The cherries are carefully
monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or
mold.

The drying process can take between 8 to 12 days, during which the sugars and flavors from
the fruit slowly permeate the beans. This creates a unique profile characterized by intense
fruitiness, sweetness, and a full-bodied.
We aim for a moisture content of 9.5%-11%, which is the perfect point for us. Our greenhouse
maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for
our coffees

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• Region: Armenia, Quindio
• Producer: Jairo Arcila
• Farm: Buenos Aires
• Importer: Cofinet
• Price (green ex Shipping): £18 p kg

• Variety: Caturron
• Process: Extended Fermentation Natural process
• Altitude: 1200-1700masl
• Amount Bought: 48kg
• Tasting: Fruity, tropical, high sweetness, juicy
• Flavours like: Strawberry, Cola, Cacao nibs