The story
Where this coffee comes from.
Caturra · 96h Anaerobic Mosto Natural · The Reserve
Banana, rose and candied citrus — this Cup of Excellence Caturra is flash-heated for 20 seconds to open the fruit, then ferments 96 hours sealed on its own mosto: the fermented juice of the farm’s coffee cherries, saved from the last harvest like a sourdough starter. Across those 96 hours of anaerobic fermentation, the fruit flavors develop on purpose — for an outstanding, controlled cup.
Tasting notes
Banana · Rose · Lime · Tangerine · Tropical fruit · White chocolate
Origin
- Country: Colombia
- Region: Pitalito, Huila
- Producer: Hernández family · Finca Los Nogales (Colombia Cup of Excellence, 2005)
- Altitude: 1,750–1,950 m.a.s.l.
- Varietal: Caturra
- Process: 96h anaerobic natural on the farm’s own mosto (native-culture starter), after a 20-second thermal shock at 80°C; fermented sealed at 18°C
- Drying: Mechanical silos, 2–4 days, then a 15-day rest
- Harvest: 2025–26
Roast
Light-Medium development — keep the florals and candied fruit forward. Roasted in small rounds, sealed the same day.
How it’s made
Two steps you won’t find on most coffees. First, a thermal shock: the cherries are heated to 80°C for 20 seconds, then plunged cold — opening the fruit so its sugars develop faster. Second, instead of relying on whatever wild yeast is in the air, the farm ferments with its own mosto — the fermented juice of its coffee cherries, saved from the last harvest and used to start the next batch, exactly like a sourdough starter. Sealed for 96 hours at a cool 18°C, that culture builds the banana, rose and candied-citrus flavor — the farm’s signature, made on purpose instead of left to chance.
About this lot
Lot 25-620, from Finca Los Nogales in Pitalito, Huila — the Hernández family farm that took first place in Colombia’s 2005 Cup of Excellence. A Reserve lot: about 213 bags.
