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    Pulse N Pause Coffee

    Reforest Project: Caturra natural

    Reforest Project: Caturra natural

    $12.00 USD
    $12.00 USD
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    Coffee roast

    Origin Details:
    Variety: Caturra
    Producer: Caturra
    Altitude: 1,800m
    Processing Method: Natural

    Tasting Notes: Cocoa, cherry, citric acid, tropical fruits, blueberry, green apple

    Details:

    Reforest Project has the objective of planting 17.000 native trees throughout the northern Tolima and South of Caldas regions in Colombia. Starting with an initial 200 trees on the farms of 30 local coffee producers near El Vergel Estate, our farm located in Fresno, Tolima, we’re working to revitalize coffee landscapes and foster a healthier ecosystem. Through reforestation and sustainable farming practices, we’re building resilience to climate change while empowering coffee growers to adapt to evolving environmental conditions. This initiative offers a hopeful vision for the future of coffee in Colombia.

    Buy this product and join us in building a sustainable future for coffee in Colombia. Supporting the Reforest Project means directly preserving Colombia’s coffee heritage and strengthening coffee-growing communities. Together, we can make a lasting impact.

    PROCESS DESCRIPTION:  
    The journey of Natural Guamo begins with meticulous cherry selection of the Caturra variety, renowned for its balance and complex flavor potential. The coffee cherries first undergo a 36-hour anaerobic pre-fermentation process in GrainPro bags. This oxygen-free environment enhances the development of fruity and tropical flavor notes, setting the foundation for a vibrant cup.

    Following pre-fermentation, the cherries are transferred to hermetic tanks under shade, maintaining a stable temperature of approximately 23°C. Here, they ferment for 96 hours. This extended and controlled fermentation process amplifies the cherries’ natural sweetness and acidity while infusing them with a rich complexity. It is during this stage that the coffee develops its signature notes of cherry, blueberry, green apple, and tropical fruits, balanced by a subtle citric acidity and cocoa undertone.

    Once fermentation is complete, the cherries are dried using a mechanical process that spans approximately seven days. The drying includes intervals when the cherries reach 22% humidity, ensuring a slow and even reduction to the desired moisture content. This meticulous drying method preserves the integrity of the natural process, locking in the vibrant flavors while preventing any defects.

    To ensure consistency and flavor stability, the beans are then rested for 30 days in GrainPro bags until they achieve a moisture level of 10.5%. This stabilization phase allows the coffee’s diverse flavor profile to mature and harmonize, delivering a cup that is both complex and balanced.
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