Colombia Juan Jimenez Caturra

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Bright
  30
• Clean
  20

Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2 to 3 weeks after roasting, so give them a few days to settle. A 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. built on crisp apple sweetness Colombia Juan Jimenez CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. is a washed single-origin coffee from the El Porvenir farm in Huila, grown by a second-generation producer. Expect fresh lime, Honeycrisp apple, raw sugar and a whisper of star anise. Light roasted and equally happy as filter or espresso, it suits brewers who love clean, juicyAcidityThe 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. cups. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Fresh Lime · Honeycrisp Apple · Raw Sugar · Star Anise Crisp apple acidity carries a balanced, lightly syrupy 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. into a clean, gently spiced finish. Coffee Details Origin Colombia Region Palestina, Huila Farm El Porvenir Producer Juan Jimenez 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. Caturra Processing Washed Roast Level Expressive Light (Agtron #128.5) Tasting Notes Fresh Lime, Honeycrisp Apple, Raw Sugar, Star Anise About This Coffee Juan Jimenez has been growing coffee for more than 40 years. His 16-hectare farm, El Porvenir, sits just south of Huila in a small but flourishing micro-region called Palestina, where altitude and climate create an ideal home for specialty coffee trees. A second-generation farmer, Juan has built a reputation as a meticulous grower, nurturing a range of distinctive varieties and earning awards within the specialty community for the quality of his lots. This Caturra is a washed micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. that captures what we love most about his coffee: crisp apple acidity wrapped around an easy, well-balanced sweetness. How to Brew Colombia Juan Jimenez Filter Brewing ratio 1 : 17 Ground coffee 16g Total water 260ml Water temperature 93°C Brew time 3 minutes Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output 45g Brew time 25-35 seconds If the cup tastes sharp or thin, grind a touch finer to draw out more sweetness; if it turns bitter or heavy, go slightly coarser. How Much Coffee Is in a Bag? The 283g bag brews around 19 filter cups, and the 2lb (907g) bag ma