Purple Caturra Cold Natural

Purple Caturra Cold Natural, Rodrigo Sanchez
Purple Caturra | Rodrigo Sanchez
Rodrigo Sanchez, Monteblanco
Purple Caturra | Rodrigo Sanchez

Region:
Pitalito, Huila

Farm:
El Eden

Altitude:
1.500 m.a.s.l

Varieties:
Purple Caturra

Drying:
Parabolic Drying

Processing:
Natural

Fermentation:
Cold Fermentation

Notes:
Grape Jam, Red Fruits, Grapefruits & Honey

SCA Score: >87

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Farm Info

Finca El Edén, owned by Rodrigo Sanchez, is located in the Samaria district of Palestina at 1,500 masl. The farm’s ideal climate, with over 8 hours of sunlight and annual rainfall between 1,800–2,000mm, supports cultivating high-quality varieties like Pink Bourbon and Purple Caturra. Harvests occur year-round, with peak seasons in October–December and a secondary harvest in May – June.

Only the ripest cherries (Brix 26+) are selected, floated, and pulped before undergoing an 80-hour cold fermentation in GrainPro bags at 10 –13 °C. The coffee is then washed and dried on African beds for about 25 days, producing a clean, complex cup with balanced acidity and sweetness.

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