Honey-Processed Caturrón Microlot
Limited Colombian microlot from Finca Villa Betulia — a rare Caturrón variety processed with the honey method. It’s naturally sweet and aromatic with dark cherry and cardamom notes.
Finca Villa Betulia
Luis Anibal Calderon is somewhat of a local celebrity among Colombian coffee farmers. And for good reason. His dedication to preserving his father’s legacy and producing high quality coffee in Huila at Finca Villa Betulia is an inspiring story. This tradition is now passing down to Luis’ son, Yeison, who is taking up the mantle of managing the estate alongside his father. On this idyllic farm that sits high up in the mountains at 1550masl, they nurture over 20 rare and exceptional coffee varieties.
What is Catturón?
Finca Villa Betulia is one of a handful of farms that cultivates the incredibly rare and recently discovered Catturón coffee variety. It’s a wild mutation of the Caturra variety that has garnered attention from farmers in Colombia for its unique flavor profile. If that’s not enough, the variety offers strong resistance to leaf rust and a high yield.
Further research is still required to fully understand Catturón’s background and potential, but the flavor profile is clear. In the cup, this Catturón microlot’s features a kaleidoscope of fruits like pineapple, raspberry, strawberry, and watermelon. Notes of hibiscus, tart, and sangria complement the round fruitiness of the coffee.
Honey processing
The "honey" in honey-processed coffee is unrelated to honey from bees. The term honey refers to the mucilage that surrounds the coffee at the parchment skin. The profile of honey coffees is strongly dependent upon the amount of the coffee mucilage (ie - honey) that is left on the coffee during fermentation. In general, the more mucilage - or honey - left on the bean during fermentation, the sweeter the coffee will be.
The cup profile of honey-processed coffees sits strongly in the middle of washed and natural processed coffees. Honey processing generally yields a fruity cup. However, honeys don’t usually have the fruit-bomb effect or the volatility of some naturals. In contrast to washed coffees, honeys often result in a rounder acidity and a more complex mouthfeel. Finally, honey processing is far less water-intensive than washed processing.
