This coffee is one of those that makes you close your eyes and enjoy it: sweet, juicy, and full of nuances. We find notes of watermelon jelly and fresh melon blended with a citrusy touch of lime zest, creating a vibrant and refreshing sensation. Its bright acidity and creamy body make it balanced and delicious.
Incredible sweetness, perfect freshness, and a balance that simply captivates. If you're looking for a specialty coffee that will surprise you, we have no doubt: we loved it.
HISTORY
Asosatus is an associative group currently comprised of 60 coffee-growing families passionate about premium coffees and everything related to innovation, trends, and applied technology.
They are lovers of purist and careful processes, tailored to each varietal, and are known for their personal touch in the quality of their batches and the complexity of the coffees they produce. They are constantly striving for quality and excellence, which is evident in their coffees.
The generational change in Colombian coffee growing rests in the hands of families like those that make up Asosatus, who are firmly committed to a new concept of coffee.
VARIETY AND PROCESS
Caturrón is a variety of coffee that has emerged as a mutation of theCaturra, an Arabica variety discovered in Brazil in the early 20th century. Unlike Caturra, known for its short, compact size, Caturrón is distinguished by producing larger cherries, making it easier to identify in the field.
It maintains the high production characteristic of Caturra, adapting well to diverse altitudes and climatic conditions. However, it offers a richer and more complex sensory experience compared to its parent, Caturra.
The emergence of Caturrón reflects the constant evolution of coffee cultivation in Colombia. Coffee growers, committed to continuous improvement, adopt and promote varieties like Caturrón to optimize production and enrich the diversity of flavor profiles on the market.
This coffee has a processnatural.The ripe cherries are harvested and floated upon arrival at the processing plant. They then undergo a 50-hour anaerobic fermentation in plastic tanks, where caturra must from a previous fermentation is poured.
For the drying process, the dough is aired in patios to release some of its water, and then it is transferred to a mechanical silo for the remainder of the drying proces
RECIPE
For filter:
We use 18 grams of ground coffee and 315 grams of water at 91°C, in a total time of 2'20". We make five pours:
