Peach, Butterscotch

WHERE AND WHO

This particular plot comes from El Perlamayo, a farmers' cooperative with very small plots of land measuring just 2 hectares. The families who run the cooperative are primarily the Rioja family and the Vasquez brothers. The cooperative is located at an altitude of approximately 2,000 masl, and this area is cultivated with Caturra and Bourbon coffee varieties. Higher elevation areas, like this one, are more affected by climate change, highlighted by increased droughts. To address these issues, strategies such as planting shade trees, implementing irrigation, and maintaining the soil are used to mitigate climate-related risks.

FROM THE CHERRY TO THE BEAN

Once the harvest is complete, the coffee cherries are manually selected to improve the crop's homogeneity. The cherries are left to rest for 48 hours after harvest. They are then depulped and fermented for another 48 hours in plastic bags. After fermentation, they are thoroughly washed and then dried on raised beds that promote air circulation and even drying, preventing mold growth.

ABOUT THE VARIETY

CAPTURE

The Caturra variety is a natural mutation of the Bourbon variety. It was first discovered in Guatemala in the mid-1900s. It is characterized by smaller plants, which can therefore be planted closer together, ensuring greater productivity per unit of area. In Colombia, the Caturra variety has become widespread in recent years, when in 2008 the government encouraged the replacement of older plants with the new, more resistant and higher-yielding variety.

This lot comes from El Perlamayo, a small cooperative of family farmers working plots of around 2 hectares each, led mainly by the Rioja family and the Vasquez brothers. Located at approximately 2,000 masl, the area faces growing climate challenges. Farmers respond with shade-tree planting, irrigation systems, and careful soil management.

After harvest, cherries are hand-sorted to ensure batch uniformity, then rested for 48 hours. They are pulped and fermented for 48 hours in sealed plastic bags. Following fermentation, the coffee is thoroughly washed and dried on raised beds that promote air circulation, even drying, and mould prevention.

Caturra is a natural mutation of Bourbon, first recorded in Guatemala in the mid-1900s. Its compact plant size allows for higher planting density and greater productivity per hectare. In Colombia and Peru it expanded rapidly from 2008 onwards when governments incentivised its adoption for its disease resistance and consistent yields.