Farm Info

The Caturra Natural is produced by Yohanna Burbano Reyes at Finca el Ojo de Agua, located in the department of Nariño, municipality of La Unión, El Chilcal village. Rising between 1,700 and 2,000 meters above sea level, this coffee-growing land creates a microclimate conducive to the cultivation of high-quality coffee.

With an area of 15 hectares, the farm stands out for the harmonious combination between the areas dedicated to coffee cultivation and the natural reserves generated by the family, which safeguard biodiversity.
This balance between coffee production and the preservation of the environment reflects the sustainable commitment of Rafael Reyes, the coffee grower, and his family, who demonstrate a deep respect for nature. Rafael Reyes, at 94 years old, embodies the wisdom and dedication that have marked this coffee-growing family for four generations. In the company of their children, grandchildren, and great-grandchildren, they form the fourth generation of coffee tradition enthusiasts.
Over the years, they have transmitted with pride and devotion their love for the countryside and for coffee, thus consolidating a family legacy that lasts over time.

Caturra Natural Process

The process starts with the careful manual selection of ripe cherries, and flotation to ensure purity. The cherries then undergo an anaerobic fermentation that lasts for 144 hours after which they proceed to drying under canopies, this process lasts 20 days. This meticulous process not only enhances the richness of the flavours, but also ensures the consistency and excellence of the coffee in every cup.

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