DETAILS
ORIGIN: Ethiopia | Colombia
PRODUCER: Small-Holder Farmers
VARIETY: Heirloom | Caturra
PROCESS: Washed
REGION: Huila | Sidamo
ELEVATION: 1800 M
ROASTER: Probat P25
LEVEL: Light Roast
EXTRACTION: Cold Brew
NOTES: Grape | Black Tea | Pink Grapefruit | Lemon Blossom | Floral Honey
STORY - COLOMBIA
Colombia stands out for its wide range of varieties and innovative processing methods. With a tradition dating back to the 1800s, smallholder farmers remain the backbone of its resilience and quality. Despite challenges, Colombia continues to deliver exceptional specialty coffees. For over a decade, we’ve partnered with producers across all five main growing regions, building lasting relationships and sourcing some of the country’s finest lots.
VARIETY - CATURRA
Caturra is a natural mutation of Bourbon, first discovered in Brazil and now widely grown across Latin America. Often called the “workhorse” of specialty coffee, it’s prized for its balance, productivity, and clean, approachable flavor.
PROCESS METHOD - WASHED
Washed process coffees are produced with the primary goal of creating an easily dried, consistent product, rather than influencing flavor. This process remains popular as it results in coffees that match consumer expectations for coffee taste - typically exhibiting clarity, balanced fruit notes, and acidity.
The washed method involves removing the outer fruit layer from coffee cherries. This is typically done through a combination of mechanical depulping and controlled fermentation to break down the sticky mucilage. The fermentation period can vary greatly depending on the producer's preferences and practices.
After fermentation, the coffee is washed to remove any remaining fruit. It is then dried, prepared for export, and stored. While the terminology around coffee processing has remained static, the methods have evolved to allow producers greater control over the final cup profile by manipulating various post-harvest variables.
DRYING METHOD - RAISED-BED DRIED
Raised beds are scaffold-like frameworks that lift perforated trays filled with coffee parchment or cherries, allowing for optimal airflow and extended drying times.
This setup encourages nearly 360 degrees of airflow, which helps ensure that the coffee dries evenly when proper turning methods are applied. Some producers take additional measures by partially covering the beds to reduce direct sunlight exposure, thereby prolonging the drying period and preserving the integrity of the coffee's cell structure from UV damage.
PRODUCTION ROASTER- PROBAT P25
Before production, each coffee is dialed in using Cropster temperature curves, with roast curves maintained within ±2°C to ensure consistency.
Our Probat P25 uses conductive heat, ideal for bringing out sweetness, rich body, and well-developed sugars. With multiple roasters in our facility, we match each coffee to the best heat transfer method—conductive, convective, or radiant—to highlight its unique character.
ROAST LEVEL- AGTRON GOURMET SCALE
• Ground: #86
• Whole Bean: #68
• Roast: Moderatly Ligh
We measure roast color using the Agtron M-Basic III and calibrate frequently to ensure accuracy. While the Agtron number gives a technical read, we pair it with tasting notes to better describe how development impacts sweetness and acidity in the cup.
PREFERRED EXTRACTION - COLD BREW
Cold Brew highlights sweetness and smoothness, offering a refreshing, low-acid cup. Unlike filter or espresso, which showcase clarity or intensity, cold brew draws out balanced sugars and delicate flavors over a longer brew time. The key is balance: grind size and brew ratio determine whether the result is bright and juicy, or overly bitter or thin. When dialed in, Cold Brew reveals layered fruit, florals, and a honey-like finish.
DIALING IN
Grind size is the key to balanced flavor. A grind that's too fine leads to bitterness, too coarse results in sourness. The ideal grind gives water just enough time to pull the best flavors from the coffee.
That’s why we include recommended grind and brew settings with every coffee—so your next cup is your best one yet.
RECOMMENDED METHOD - BREW GUIDE
Curtis Cold Brew – Step by Step Guide
Equipment & Ingredients
Step 1 – Setup
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Insert paper filter and mesh filter into brew basket.
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Place the brew basket into the Curtis system securely.
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Rinse filters with hot water to remove paper taste and preheat system.
Step 2 – Dose Coffee
Step 3 – Add Water
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Slowly pour 1750 g of filtered water @ 80°F over coffee bed.
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Use a spiral motion to saturate all grounds evenly.
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Gently stir with a paddle or spoon to eliminate dry pockets.
Step 4 – Steep
Step 5 – Drain & Filter
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After steeping, remove basket and allow concentrate to drain completely.
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Discard grounds and rinse filters thoroughly.
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Cold brew concentrate is now ready.
Step 6 – Serve
Batch Yield
EXTRACT & ENJOY a smooth, sweet, and refreshing cold brew.
BLEND: 310786
