Farm Info

This Caturra Natural is produced on the farm called, Finca Santa Elena which is run by an orthodontist Samuel Roldan and his wife Paula Concha. They have conducted several investigations and programs with universities on topics related to coffee quality, process, and energy applied to the coffee industry.

Two years ago, this lovely couple won the Yara Championship Award for the best Caturra Natural in the country, Colombia!

Caturra Natural Process

After selecting and carefully handpicking in the field, cherries are taken for the floating process to remove any non-dense coffee cherries and impurities.
This lot of caturra is left to ferment from 36 to 72 hours before it is taken to raised bed to dry in the sun with controlled temperatures.

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