Monteverde Caturra | COLOMBIA



TASTE | Tropical, Orange and Bright

PROCESS | Anaerobic/Aerobic

VARIETAL | Caturra

REGION | Herrera, South Tolima


BAG SIZE | 200g


Suitable for

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.


Finca Monteverde was given to Gildardo Gutierrez by his father Oscar Gutierrez 40 years ago. Since 2004, the goal and philosophy of farm has been to move towards specialty production. Three of Gildardo’s siblings are now licensed Q Graders who have dedicated part of their work to advising Gildardo on planting new varietals for the specialty market. The Gutierrez family have been coffee growers for five generations in the south of Tolima, where they own a micro-mill, hand sorting each batch for processing. The cherry is picked at the highest level of maturation, observed using a refractometer, and measuring around 25 Brix. With this methodology, Gildardo and his sibling Johan have trained the seasonal pickers to pick the ripest cherries. This particular coffee undergoes a two-stage fermentation:

The first stage is a 80-hour controlled temperature anaerobic fermentation, which sits between 19 and 23 degrees Celsius.

Stage two is a 48-hour controlled temperature and pH aerobic fermentation. This practice was adapted from the ancestral knowledge of Yemeni coffee growers, who use similar techniques for their production.

Once the fermentation step is complete, the coffee is sun-dried in greenhouses, on African raised beds. During this process, airflow is adapted to control the relative humidity inside the greenhouse and the temperature at which the coffee is dried. This temperature never goes above 37 degrees C. The drying process takes around 25 days, and once the coffee reaches 11% humidity when it is then packed and ready for dispatch.

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