Farm Info

The Caturra Bourbon Washed is a blend, harvested and produced at Finca El Progreso. The Caturra seed was discovered in the municipality of Palestina in 2009, around 25,000 Caturra trees were planted, of which 20 were phenotypically different in their structure, such as the color of grain, leaf color, and in the attack of coffee rust. El Progreso farm is located in the Municipality of Acevedo, San Adolfo, at an altitude of 1730 masl above sea level. It is a family farm managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni, following the coffee-growing tradition that began with his grandfather. In the 23 hectares of El Progreso farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. This is possible thanks to the farm’s environmental characteristics allowing Rodrigo to cultivate top-quality Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others.

El Progreso farm is within an average temperature between 16 and 22 degrees. Within the farm’s infrastructure, you can find the wet mill where the coffee is pulped and fermented, and the drying facilities with the perfect temperature for parabolic drying, drying under shade, on the canopies or African beds. El Progreso is also equipped with its washing extension and a cooler that guarantees a stable temperature between 10 and 14 degrees to carry out cold fermentations.

Recently, Rodrigo started being involved in projects with three innovative partners in his region. One of them is the famous Elkin Guzman. Elkin has been working with Rodrigo to foster a specific methodology for the applications of experimental and varietal-specific processing.
Rodrigo has also been working with Jairo Ruiz of Banexport on “Monteblanco—Banexport Experimental Farm 2”, a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso.

“He has been a crucial influence in my career because he guides me, and he has helped me to find the true potential of my coffee.” – Rodrigo

Caturra Bourbon Washed Process

The process is based on coffee that is harvested at an average of 24° to 28° Brix degrees, with a pH between 5.6 and 5.9. After the coffee is harvested, it is pulped and fermented in a tank for 34 hours, washed, and then parabolic dried for 18 to 22 days until the drying process is completed.

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