Colombia - Finca El Porvenir "Caturra" Organic

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ships within 24 hours. These beans hit their peak two to three weeks after roasting, so brew them fresh. An organic, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Colombian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. with dark chocolate and berries Finca El Porvenir is a single origin coffee from Palestina in southern Huila, Colombia, grown organically and washed to a clean, sweet cup. Roasted light to keep its fruit forward, it suits filter brewers who love dark chocolate, caramel and a soft berry lift in every cup. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Dark Chocolate · Caramel · Berries A smooth, rounded bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with gentle acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a clean, sweet finish that leans toward ripe berries. Coffee Details Origin Colombia Region Palestina, Huila Farm Finca El Porvenir Producer Sandra Milena Mora & Hector Coy VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Processing Washed (36–48h wet fermentation, dried on raised beds) Altitude 1,750–1,850 masl Harvest Late September to early December Roast Level Light Tasting Notes Dark Chocolate, Caramel, Berries About This Coffee Finca El Porvenir sits in the heart of the Palestina region in southern Huila, Colombia. Sandra Milena Mora and her husband Hector Coy bought the farm in 2006 and run it with real care. Of their 12 hectares they grow coffee on just five, leaving the rest as a naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. reserve, with roughly 20,000 Caturra trees alongside Tabi and young Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. The coffee is grown organically, with no chemical fertilisers or pesticides. Sandra makes her own organic fertiliser and is convinced the forest and wildlife around the farm benefit as much as the coffee does. Cherries are picked and sorted by hand, fermented for 36 to 48 hours, then washed carefully. The Caturra is pre-dried on raised African beds for about five days before finishing in a shade house over the following weeks. Years of patient, detail-driven work show in the cup: this is a clean, sweet, organically farmed Colombian coffee with the kind of consistency that only comes from people who know their land. How to Brew Finca El Porvenir Method Filter / Pour Over Brewing ratio 1