Colombia | Santiago Noriego | Anaerobic Natural | Caturron

Origin: Huila, Colombia
Altitude: 16500 masl
Varieties: Caturrón (CB-06)
Process: Anaerobic Natural

About the Producer

This coffee comes from Cultivares Farm, a family-led project in Huila dedicated to producing exceptional specialty coffees through careful cultivation and innovative processing methods.

The farm is owned by Santiago Noriega, a second-generation coffee producer from Tarqui, Huila. Raised in a coffee-growing family, Santiago spent his childhood immersed in both farm life and the coffee trade through his parents, Aldemar and Diana Noriega. After his family left the commercial coffee business during the 2001 coffee crisis, Santiago discovered his passion for specialty coffee while studying at SENA, Colombia's national vocational training institute.

His dedication led to roles across the coffee industry before returning to SENA as an instructor, teaching cupping, barista skills, and roasting. After five years of sharing his expertise, Santiago chose to focus entirely on Cultivares Farm, bringing his family into the project and applying his knowledge to produce distinctive coffees from exotic varieties using meticulous processing techniques.

Flavour Profile

A beautifully aromatic and expressive coffee with delicate florals, refined sweetness, and exceptional elegance.

Tasting notes:

• Lilac
• Rosehip
• Elderflower

Delicately floral from start to finish, with elegant botanical sweetness, vibrant aromatics, and a clean, lingering finish.

Processing Method

This lot is processed using an anaerobic natural method, carefully designed to enhance the Caturrón variety's complex floral character and expressive aromatics.

• Selective Harvesting: Only ripe cherries are carefully hand-picked and selected at peak maturity.
• Floating & Sorting: Cherries are floated to remove under-ripe and damaged fruit, ensuring only the highest quality cherries continue through processing.
• Anaerobic Fermentation: Whole cherries are fermented in sealed bags for 96 hours, encouraging complex floral development and enhanced sweetness.
• Drying: The coffee is slowly dried in a parabolic dryer for approximately 18 days, allowing even moisture reduction while preserving delicate aromatics.

This extended anaerobic process produces an intensely floral cup with refined sweetness, elegant complexity, and a silky, lingering finish.

Brewing Recommendations

This Caturrón is best suited to brew methods that highlight its delicate florals and layered complexity.

• Filter (Pour-Over / Drip): Reveals elegant floral aromatics with exceptional clarity.
• Espresso: Intensely aromatic with layered florals and a silky, sweet finish.
• French Press: Produces a fuller-bodied cup while maintaining the coffee's delicate botanical character.

Ideal For

Perfect for those who appreciate highly floral, elegant coffees with refined complexity and a clean finish. An excellent choice for adventurous coffee drinkers looking to explore the unique character of Caturrón and innovative Colombian processing.