Rio Bamisa – Caturrón Natural

Available in both Filter and Espresso roast!

Named after the Bamisa River that nourishes the valleys of southern Colombia, Rio Bamisa embodies the harmony between fertile terrain and agricultural precision. Grown in Acevedo, Huila—one of Colombia’s most celebrated coffee regions—this lot benefits from high elevation, volcanic soils, and consistently stable microclimates, creating the perfect conditions for expressive, high-quality coffees.

At the center of this lot is Caturrón—a rare, resilient Colombian cultivar. Genetically linked to Variedad Colombia and likely a cross between Híbrido de Timor and Bourbon or Caturra, Caturrón is distinguished by its elongated beans and inherent disease resistance. In the cup, it delivers a vibrant tropical fruit profile with deep sweetness that originates in the cherry and lingers beautifully through the finish.

Rio Bamisa is naturally processed. After water sorting to remove floaters, cherries are lightly fermented for 2–3 hours before being dried slowly to a precise 10–11% moisture content—contributing to its layered complexity and vivid clarity.

Sourced through Qima Colombia, a branch of Qima Coffee, this lot reflects a commitment to transparent, scalable sourcing models that prioritize quality and farmer equity. With Rio Bamisa, Swerl is proud to share a tropical, fruit-forward expression of Colombia’s next wave.

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 8-12 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). 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.