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Caturra is a dwarf mutation of Red Bourbon, first discovered in Brazil's Minas Gerais region between 1915 and 1918. Its compact size and dense branching (the result of a natural genetic mutation) make it easier to harvest and allow farmers to plant more trees per hectare, delivering higher yields than taller varieties. Thriving between 800 and 1,800 m.a.s.l., Caturra really comes into its own at higher elevations, where cooler temperatures and rich soils bring out its signature notes of citrus, red berries, stone fruits, and caramel or chocolate. It became a cornerstone of Latin American coffee farming, at one point making up nearly half of Colombia's production, though newer leaf-rust-resistant hybrids like Castillo (which carries Caturra in its lineage) have since taken over much of that ground.

This particular lot was picked by Ricardo and his team, who harvest only the ripest cherries before hand-sorting and floating them at El Suspiro farm to remove any underripe or defective fruit. The cherries then go through a 30-hour underwater fermentation following Cofinet's protocol, a carefully calibrated process that lets sugars and organic acids break down slowly, building the sweet, bright profile our washed coffees are known for. After fermentation, the cherries are pulped, washed clean of mucilage, and moved to parabolic dryers, where they're spread in thin layers and turned regularly to dry evenly under the sun, locking in that signature clarity and balance.

 Score: 87