ADOUT
Caldas is one of the three departments that make up the famous Colombian "Coffee Triangle." This region is deeply rooted in coffee culture: here, on steep mountain slopes at altitudes of 1300–1800 meters, lie farms surrounded by rich volcanic soil and an abundance of mountain rivers. The unique microclimate of Caldas, with its frequent fogs and moderate rainfall, allows coffee trees to thrive in ideal conditions. Local farmers, who have been growing coffee on their family plots for generations, today actively combine traditional respect for the land with innovative post-harvest processing methods, striving to unlock new flavor dimensions.
The classic Colombian Caturra variety — a natural mutation of Bourbon renowned for its bright acidity and clean cup — grows on these fertile lands. For this lot, an innovative extended anaerobic natural processing method (Extended Anaerobic Natural) was applied. Ripe, perfectly sorted cherries are placed in airtight tanks without oxygen for 132 hours. In this anaerobic environment, microorganisms develop differently, creating an incredibly complex ester profile. After fermentation, the cherries are slowly dried on raised African beds. The result is an explosive, juicy cup with notes of cherry, blood orange, tropical fruits, and blueberry.
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