Caturra - Washed - Brisa Eterna, Alvaro Noguera

Origin

• 🇨🇴 Colombia· Nariño

Tasting notes

Character

• Bold
• Funky

Tastes Like: Pink Lemonade, Mixed Berries, Grapefruit Origin: Brisa Eterna, Nariño, Colombia 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. Producer: Alvaro Noguera Elevation: 2,000 masl Process: 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. About the Coffee This washed Caturra from Brisa Eterna is driven by pink-lemonade 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., mixed-berry sweetness, and a grapefruit finish. The cup is clean and juicy, with clear flavor separation and a crisp citrus structure that remains present through the finish. About Brisa Eterna Alvaro Noguera owns Brisa Eterna in the village of La Cocha, within the municipality of Funes, Nariño. An agricultural manager and native of San Juan de Pasto, Alvaro is part of a family coffee project that began in 1998, when his parents purchased the property, moved to the farm, and began growing coffee. Brisa Eterna has five hectares planted with coffee at 2,000 masl. The farm’s volcanic soils are described as rich in organic matter, while narrow canyons channel warm winds through the surrounding landscape—the feature that gave Brisa Eterna its name. This high-elevation setting provides the context for a precise, fruit-forward expression of Caturra. Variety Caturra is a compact 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. mutation of BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., recognized for good cup-quality potential at high elevations and a long history in Colombian coffee production. Its smaller growth habit supports closer planting, though it is highly susceptible to coffee leaf rust and requires attentive management. In this lot, the variety is expressed through a clean citrus structure and berry sweetness, with the farm and processing contributing alongside genetics. Processing Cherries are hand-picked at optimal ripeness, manually sorted by color, washed, and separated by density through flotation on the day of harvest. The whole cherries then ferment for 24 hours in 200-liter plastic tanks under dark, oxygen-restricted conditions before being mechanically depulped without water. The coffee undergoes a second fermentation of 18–24 hours with the dry mucilage still attached, aga