Zoom Colombia El Diluvio Spiced Caturron
Zoom Colombia El Diluvio Spiced Caturron
Zoom Colombia El Diluvio Spiced Caturron
Limited Release

Colombia El Diluvio Spiced Caturron

Spiced ChaiMulled WineDark Chocolate
$24.00

At farm El Diluvio, located in the slopes of Nevado del Ruiz in the town Herveo, is one of the most intriguing and exciting coffee farmers with over 9 different varieties in microlots. Don Ronald, the person in charge of El Diluvio, has been in coffee for his entire life, and has always been intrigued by the flavor differences of each coffee. To find these different flavors through his washed process, he began to include different varieties on his farm.

This Caturron was processed at the wet milling facility at of El Vergel, which is one of the first collaboration-processed coffees, and also the first blended fermentation, which consist on adding different agents during the fermentation process. It was made through an anaerobic fermentation of 144 hours with a mixing protocol every 12 hours (2 times a day) to optimize the blend. This is followed by a mechanical slow drying process of 6 days below 40 degrees celsius.

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Farm: El Diluvio, Don Ronald (producer)
Region: Risaralda
Process: Mixed Fermentation (Anaerobic Natural)
Variety: Caturron
Elevation: 1600masl
At farm El Diluvio, located in the slopes of Nevado del Ruiz in the town Herveo, is one of the most intriguing and exciting coffee farmers with over 9 different varieties in microlots. Don Ronald, the person in charge of El Diluvio, has been in coffee for his entire life, and has always been intrigued by the flavor differences of each coffee. To find these different flavors through his washed process, he began to include different varieties on his farm.
This Caturron was processed at the wet milling facility at of El Vergel, which is one of the first collaboration-processed coffees, and also the first blended fermentation, which consist on adding different agents during the fermentation process. It was made through an anaerobic fermentation of 144 hours with a mixing protocol every 12 hours (2 times a day) to optimize the blend. This is followed by a mechanical slow drying process of 6 days below 40 degrees celsius.