Description
Colombia
Two Ravines
/special filter
| Country | Colombia |
| Region | Palermo, Huila |
| Farm | Daimer Polanía |
| Height | 1800 meters above sea level |
|
Variety
|
Caturra |
|
Process
|
Washed |
TASTING NOTES
Orange blossom, black tea, bergamot
Citrusy grapefruit notes and an elegant body.
Dos Quebradas is a farm led by Daimer, a third-generation Colombian coffee grower whose story is deeply rooted in resilience, tradition, and a love of coffee.
Violence in Colombia left an early mark on his family: his grandfather passed away when his father was still very young. Despite this, his father decided to continue growing coffee, working tirelessly and gradually buying land to support his family. Inspired by that effort, Daimer decided to become a coffee farmer at age 12, when his father taught him to plant his first 80 coffee trees— Variety , and Caturra.
From that moment on, coffee became his life's work. After finishing his studies, with his father's support, Daimer began to expand his farm and professionalize his production.
Variety Caturra
Variety r Caturra is one of the first varieties cultivated in Colombia and, to this day, remains a cornerstone of the country’s coffee industry. Originating as a natural mutation of the Bourbon variety, it adapted perfectly to the Colombian mountains and shaped the development of high-quality coffee thanks to its balance and clarity in the cup.
In this lot, the Caturra “ Variety ” expresses notes of orange blossom, black tea, and bergamot, with a citrusy grapefruit acidity, an elegant body, and a refreshing finish—reflecting the purity and timelessness of a classic “ Variety ” that never goes out of style.
About 12 years ago, information about high-quality coffees and their superior market value began to spread throughout his region. This was a turning point: Daimer was motivated to research, learn, and refine his processes.
Today, the entire Dos Quebradas farm is dedicated to the production of specialty coffees, with a focus on quality and sensory expression.
Process:
- Hand-picking of ripe cherries from theCaturra " Variety " variety
- Selection by flotilla
- Oxidation in a hopper for 12 hours
- Pulped and blended with freshly harvested coffee
- Aerobic dry fermentation for 36 hours, with constant stirring of the coffee to prevent excessive temperature rise
- Washed
- Air-drying under a canopy for 15 days
- Packaging in bags and sacks
- Rest and stabilization for 15 days before being sold
