Varietal: Caturra Farm: La Leona Altitude: 1450–1500 m.a.s.l Drying Time: 12 days Temperature: 18–28°C Annual Rainfall: 1800–2000 mm Cupping Score: 87.5 Taste Notes: Blueberries, Lime, Caramel, Chocolate Processing Notes: Only perfectly ripe cherries are harvested and transported to the La Pradera processing center in grain pro bags. Upon arrival, the cherries undergo quality control, including hand-sorting and flotation to remove low-density or defective fruit. For this lot, the cherries are exposed to a 45-hour aerobic fermentation process to highlight intrinsic flavours. Afterward, the cherries are spread out in an elbas drying station where they are monitored and turned regularly. The drying process takes between 8 to 12 days until the beans reach a moisture content of 9.5%–11%. Origins of this Coffee Variety: Caturra emerged as a spontaneous mutation of Red Bourbon discovered in Minas Gerais, Brazil, between 1915 and 1918. It is a dwarf variety characterized by dense branching and a shorter stature, making it easier to maintain and harvest. While it thrives in a range of altitudes, its flavor complexity is enhanced at higher elevations. Although Caturra was once a dominant variety in Colombia, its prevalence declined after 2008 as it was largely replaced by the leaf-rust-resistant Castillo variety, which actually contains Caturra in its genetic lineage.