Single Origin: Colombia CATA BL02 Anaerobic Natural

THE FACTS

• Country: Colombia
  

• Region: Huila
  

• Varietal: Caturra
  

• Process: Anaerobic Natural
  

• Altitude: 1,500 – 1,900 MASL

TASTING NOTES

Blueberry, Cherry, Turkish Delight

BACKGROUND

Grown in the steep valleys of Huila, Colombia’s most celebrated coffee-growing region, this lot showcases everything that makes the region special: high altitude, fertile volcanic soils, and a climate perfectly tuned for slow, sugar-rich ripening. Nestled between two branches of the Andes, Huila’s coffee farms benefit from a unique microclimate where morning mists, cool nights, and only a few hours of direct sunlight each day gently extend the maturation process. This gradual development allows sugars and organic acids to build within the cherries, producing coffees known for their intense sweetness, vibrant fruit character, and refined structure.

The coffee’s Caturra varietal is a natural mutation of Bourbon, first discovered in Brazil and beloved for its balance and sweetness. It thrives in Huila’s cooler highlands, where nutrient-rich volcanic soils and fresh water from the Magdalena River nurture the plants. Most producers here are smallholder farmers, often working on just a few hectares of land, hand-picking cherries at peak ripeness to preserve quality and complexity.

This lot is processed using an anaerobic natural method, a meticulous approach that elevates the coffee’s fruit-forward character. Ripe cherries are sealed in oxygen-free tanks, where controlled fermentation transforms their sugars into aromatic compounds - the same esters found in blueberries and Turkish delight. After fermentation, the coffee is sun-dried inside the whole fruit, concentrating its natural sweetness and intensifying its jam-like flavour. The result is a cup that bursts with blueberry and cherry brightness, lifted by a soft, confectionary finish - a striking example of Huila’s terroir and the craft of Colombian coffee producers.