Farm: La Esmeralda
Altitude: 1850 MASL
Process: 30HR Washed
Cup Score: 87
Figs, Orange Peel, Cocoa
We’re lucky to be one of the only roasteries in the UK to showcase this fantastic Caturra lot.
This 100% Caturra micro-lot was harvested following strict ripeness criteria. After picking, it was later floated to remove any defects and further hand-sorted.
Cherries then undergo a 30hr underwater fermentation before being de-pulped.
The parchment is then washed and cherries are dried under temperature controlled conditions to achieve the desired moisture content. This usually happens over a series of days depending on conditions.
The Caturra variety is believed to have originated in Minas Gerais, a region of south east Brazil close to the capital of Rio De Janeiro.
Shown to be a natural mutation of Red Bourbon which produces a larger amount of cherries and is more resistant to plant diseases than Bourbon, this varietal has the ability to produce high scoring lots.
Norbey Quimbayo inherited his father’s farm, La Esmeralda, near the town of Acevedo, 25 years ago.
Initially they had a smooth time producing “commodity” quality coffee, but after the crisis and price drop in 2006 profits started being compromised.
Because of this, Norbey enrolled in the Colombia Coffee School, where he learned about different strategies to improve the quality and yield of his coffee and subsequently push higher revenue.
Norbey represents the growing number of Colombian producers who are pushing the limits of what is possible with coffee and delivering amazing results through meticulous cultivation practices and extensive post-harvest processing.
Norbey’s farm, La Esmeralda, which he runs with his wife and two children, has increased in size over the years and now covers around twelve hectares of land. Of this, around five hectares are used for growing coffee, while the balance is used for growing plantains, mandarins, and limes.
The volcanic soils in Huila, undisturbed by the destructive agriculture more frequently seen further north, are full of nutrition and the high altitude leads to excellent conditions for producing high quality coffee.