Finca Tamana Catturon

Caturron is a local Colombian cultivar discovered in Huila. We sent a small sample of green beans from this cultivar for DNA testing two years ago and the results suggest it is a crossing between Hibrido de Timor (Arabica x Robusta) and Bourbon or Caturra. This means it is genetically very similar to Variedad Colombia but the Caturron cultivar is both different and very uniform with distinct oblong beans and it is showing good resistance against leaf rust. 

Elias and Bellanid planted this cultivar a few years back to see if it could offer a better cup quality and to my surprise the flavours were really distinct yet also a bit hard to describe. It tasted really herbal but at the same time very fruity like tropical fruits.

Some of the local cuppers we showcased the coffee to thought the coffee was over-fermented or that there was something wrong with the cups, as they had never tasted a flavour profile like that in Colombia before.

After tasting several different pickings and batches we quickly understood that this was a consistent flavour profile for the coffee. I personally really enjoy the flavours and think it is kind of wild and fruity and have therefore encouraged Elias and Bellanid to plant more of it.

The Caturron is for sure a very distinct coffee with an intense herbal and floral flavour similar to flavours I often find in habanero chilies (without the heat of course.)

Produced by Elias and Bellanid in the Huila region of Colombia, Finca Tamana Caturron represents a unique expression of the Caturron varietal. This specific lot, roasted by Dayglow, offers a complex profile that balances herbal undertones with vibrant tropical fruits, floral aromatics, and a distinct hint of habanero chilies.

When evaluating coffees with such diverse characteristics, it is helpful to reference a flavor wheel to better categorize the interplay between the savory spice and bright fruit notes. While Caturron is a less common varietal, coffees from this region are frequently celebrated for their distinct cup profiles and the meticulous cultivation practices of producers like Elias and Bellanid. This offering provides a compelling look at how specific regional conditions and varietal selection can result in a cup that defies traditional expectations, moving beyond standard fruit-forward profiles into more nuanced, spicy, and botanical territory.