Hydrangea - Caturra - Washed - Brisa Eterna, Alvaro Noguera - Caturra - Washed - Colombia 227g

Washed Caturra with pink lemonade acidity, mixed berry sweetness, and grapefruit finish

• Variety: Caturra
• Process: Washed
• Country: Colombia
• Region: Nariño, Funes, La Cocha
• Altitude: 2,000 m
• Producer: Alvaro Noguera
• Tasting Notes: Pink Lemonade, Mixed Berries, Grapefruit

About the Variety
Caturra is a compact natural mutation of Bourbon, 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.

Production
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.

Roaster Notes
This washed Caturra from Brisa Eterna is driven by pink-lemonade acidity, 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. 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, again in dark, oxygen-restricted plastic tanks. It is then washed with potable water and sun-dried on panels for approximately 18 days. These added whole-cherry and mucilage fermentation stages help explain how the coffee develops vivid fruit expression while retaining the clarity associated with a washed process.