Colombia — César Darío Muñoz Caturra & Colombia

Tastes Like — 🍊 Orange • 🍮 Caramel • 🌸 Floral

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DETAILS

• Producer: César Darío Muñoz
• Farm: Finca El Tabor
• Region: Huila, Colombia
• Varietals: Caturra & Variedad Colombia
• Process: Washed
• Altitude: 1600–1800 masl (estimated for Huila)
• Size: 250g

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INTRO — Classic Colombian Coffee from a Legacy Producer

There's something deeply satisfying about a perfectly executed washed Caturra. Whilst experimental processing and rare varieties capture headlines, coffees like this remind us why Colombian classics earned their reputation in the first place. Finca El Tabor delivers everything you'd want from a daily-drinking Colombian coffee: lush orange sweetness, smooth caramel body, and delicate floral notes—all at a price-to-quality ratio that's genuinely exceptional.

César Darío Muñoz carries on a family legacy in Colombian coffee. As the son of famed producer Fabiola Ortega, he's learnt from one of the best, but he's also driven his own quality improvements at El Tabor. With support from export partner InConexus, César has added new varieties and continuously refined his processing to produce consistently excellent coffee.

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THE PRODUCER — César Darío Muñoz & Finca El Tabor

César manages five hectares dedicated to coffee production at Finca El Tabor in Huila, one of Colombia's premier coffee-growing regions. The combination of high altitude, volcanic soils, and ideal climate creates perfect conditions for cultivating classic Colombian varieties like Caturra and Variedad Colombia.

Being the son of Fabiola Ortega—a well-known name in Colombian coffee—means César grew up immersed in specialty coffee production. He's taken the foundation his mother built and added his own innovations, working closely with InConexus to drive quality improvements across the farm. These improvements include introducing new varieties to complement his Caturra plantings and refining his processing protocols to ensure consistency and clarity in every lot.

Finca El Tabor represents Colombian coffee at its most reliable and delicious. Whilst it may not have the exotic appeal of experimental fermentations or rare genetics, it delivers something arguably more valuable: consistently excellent coffee at an accessible price point. This is the kind of coffee that becomes a daily driver—dependable, delicious, and endlessly drinkable.

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THE PROCESS — Traditional Washed Method, Carefully Executed

César processes his coffee using the classic Colombian washed method, relying on time-tested techniques that prioritise clarity and sweetness. The simplicity of the approach belies the care and attention required to execute it properly:

• 🍒 Selective Harvesting — Only ripe cherries are picked from the Caturra and Variedad Colombia trees
• ⚙️ Same-Day Depulping — Cherries are depulped promptly to preserve freshness
• 🔬 24-Hour Fermentation — Mucilage-covered parchment ferments for precisely 24 hours
• 💧 Thorough Washing — Coffee is washed clean of all fermentation residue
• ☀️ Extended Drying — Slow drying for 19–25 days on patios ensures proper moisture removal and flavour development

The 24-hour fermentation period is carefully timed—long enough to develop sweetness and body, but short enough to maintain the clean, transparent character that defines well-executed washed coffee. The extended 19-to-25-day drying period ensures the coffee reaches optimal moisture levels gradually, contributing to its smooth, balanced cup profile.

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THE CUP — Orange Sweetness with Caramel Smoothness

This is Colombian washed coffee at its finest—approachable yet refined, simple yet satisfying. The cup delivers classic Colombian characteristics: bright citrus sweetness, smooth caramel body, and gentle floral notes that tie everything together. It's the kind of coffee that works beautifully any time of day, never tiring the palate.

Flavour Notes

• 🍊 Orange — bright, juicy citrus that opens the cup with vibrant sweetness
• 🍮 Caramel — smooth, buttery body with toffee-like sweetness
• 🌸 Floral — delicate, lush floral notes that add elegance without overwhelming

The body is medium and smooth, with a creamy texture that makes this coffee incredibly easy to drink. The finish is clean and sweet, leaving you ready for the next sip. This is why "boring washed Caturra" is anything but boring when it's done right—it's reliable, delicious, and genuinely satisfying in a way that more experimental coffees sometimes fail to achieve.

Whether you're brewing your first cup of the morning or your afternoon pick-me-up, Finca El Tabor delivers consistently excellent results. This is the definition of a daily driver: a coffee so good and so reliable that you'll reach for it again and again.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Prodigal coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!