Colombia — Jaime Burbano El Guayabo Caturra (Washed)

Tastes Like — 🫐 Raspberry • 🍇 Grape • 🫐 Currants

DETAILS

• Producer: Jaime Burbano
• Farm: El Guayabo
• Region: Muralla, San Agustín, Huila, Colombia
• Varietal: Caturra
• Process: Washed
• Altitude: 1,750 MASL
• Harvest: September 8th–15th, 2025
• Size: 250g

INTRO

From Don Jaime Burbano's El Guayabo in Muralla, San Agustín — a washed Caturra of impressive sweetness, great balance, and an exceptionally clean cup profile from a lifetime's worth of experience. Ripe plum and brown sugar sweetness meet a vibrant citric and tropical acidity. In the cup: raspberry, grape, and currants.

THE PRODUCER

Don Jaime Burbano is a multi-generational coffee grower who began his journey working alongside his father before striking out on his own at just 23. Now at 60, Jaime has become a pivotal figure within the Monkaaba group — helping to establish their cupping lab and contributing decades of accumulated wisdom to the collective. Today his focus is squarely on maintaining the quality of his two-hectare farm at El Guayabo, where he primarily grows Caturra and Pink Bourbon at 1,750 MASL, and building lasting relationships with roasting partners who share his commitment to excellence.

Caturra, a natural Bourbon mutation first identified in Brazil in the early twentieth century, has long been a cornerstone of Colombian specialty coffee. In the hands of a producer with Jaime's experience and precision, it consistently delivers the clean, balanced, and sweetly expressive profile that defines this lot.

THE PROCESS

The Washed process at El Guayabo involves:

🍒 Hand-picking — Cherries picked at peak ripeness every three weeks 💧 Flotation — Floated to remove defects before processing 🧪 Whole cherry fermentation — Cherries fermented intact for 13–15 hours 🔧 Depulping — Outer skin removed after the initial fermentation 🧪 Sealed dry fermentation — Depulped beans dry-fermented for 42 hours in sealed plastic bins 💧 Rinsing — Rinsed and left to drain overnight after fermentation ☀️ Raised-bed drying — Dried under mesh on raised beds for 20–25 days

The sealed 42-hour dry fermentation is the defining step — a longer, controlled anaerobic environment that builds the deep fruit sweetness and vibrant berry character that define this lot, while the overnight drain and extended mesh drying preserve the clean structure and citric lift that make it so expressive in the cup.

THE CUP

A beautifully balanced and impressively sweet washed Caturra from one of San Agustín's most experienced and respected producers — raspberry brightness, ripe grape sweetness, and a currant-like depth that rewards every sip. A coffee that reflects a lifetime of dedication to the land and the cup.

Flavour Notes

🫐 Raspberry 🍇 Grape 🫐 Currants