Colombia Alirio Rodriguez Washed

Alirio Rodriguez has been growing coffee for over 30 years. He represents the third generation of coffee growers and bought his farm, Finca El Recreo, at the age of fifteen. Today, he focuses primarily on high-quality coffee and sustainable purchasing prices. Two of his adult children also work with him on the farm.

In 2018, Alirio transitioned to producing specialty coffee. He decided to do so due to the low prices of commercial coffee and also in an effort to improve and expand his production.

The Caturron variety is a relatively new variety originating from the Acevedo region in Colombia and is almost unknown outside this region. Its exact genetic origin is not yet known, but the variety is quickly gaining attention due to its distinctive flavor and large coffee cherries. Caturron is also resistant to coffee rust and offers relatively high yields.

Cultivation

One of the biggest challenges Alirio faces is climate change and its impact on flowering and harvest. He also struggles with high cultivation costs. In an effort to further improve coffee quality, he plans to invest in a large mechanical dryer, which would allow for more stable and better-controlled drying.

Harvest and Post-Harvest Processing

Alirio hand-picks only ripe red cherries and processes them directly on the farm. He de-pulps, ferments, and then washes the coffee with clean water. He then dries the parchment coffee on raised beds, turning it regularly to ensure even drying.

About the Caturron Variety

Caturron is one of several new varieties originating from Colombia's Huila region. “There was an experimental research farm near Acevedo in Huila,” explains Juan Andres Gutierrez, specialty coffee supply chain coordinator at Sucafina Colombia. “When the project closed, the plants remained there.”

Gradually, several new varieties were selected and propagated in the region that are not found anywhere else. Caturron, whose name can be loosely translated as “big Caturra,” is one of these mysterious varieties. It is not yet clear whether it is genetically distinct from other known varieties, as no official genetic sequencing has been carried out. However, for farmers in Huila, the unique characteristics and flavors of these varieties are so interesting that more and more growers are propagating and processing them separately as unique lots. And it is thanks to this that such exceptional and delicious coffees can emerge.