Caturra Natural Process
Cultivated in the fertile lands of Buesaco, Nariño, where the ethereal combination of soaring altitudes and the mineral-rich volcanic soils bestowed by the majestic Galeras volcano converge, this coffee embodies the epitome of excellence in raw material.
Primarily nurtured through traditional 100% Arabica Caturra varietals, each farmer takes custodianship of their harvest, employing the meticulous natural process method.
The resultant micro-lot, with its elevated and crisp profile, unfolds a symphony of flavors reminiscent of tangerine, tamarind, and cocoa nibs—typical of the high-altitude Nariño coffees.
Yet, this symphony is tempered by a profound and luxuriant fruitiness, akin to yellow fruits, intricately enhanced by the unique nuances of the natural processing technique.