Yellow Caturra is a natural mutation of the Caturra variety, characterized by its fruit ripening to a distinctive yellow hue. In the cup, it expresses an elegant and luminous profile: fine and juicy acidity, clean sweetness, and a balanced structure that enhances notes of ripe fruit, citrus, and light floral nuances.
Typica is one of the oldest Arabica coffee varieties and is the basis of many modern selections. In the cup, it expresses elegance and cleanliness, with delicate acidity, a light body, and sweet, floral notes. It is prized for its refinement rather than intensity.
Kartika is a variety developed in Indonesia from selections of Catimor, adapted to challenging climates and high altitudes. The sensory profile is generally intense and structured, with low acidity, full body, and notes reminiscent of sweet spices, cocoa, and occasionally dark fruit or aromatic herbs.
The Thermal Fermentation – Anaerobic Natural process combines control and craftsmanship to develop intense and distinctive profiles. The cherries, selected upon arrival, ferment in low-oxygen bags and are regularly moved to ensure uniformity. The ideal timing is determined by sensory parameters and pH, before slow drying on raised beds for 6–8 weeks. In the cup, it expresses great structure, deep sweetness, and notes of ripe fruit with elegant fermentation nuances.
