COFFEE: Luz Helena Salazar (Caturra, Natural) 

Country: Colombia
Farm: La Leona
Region: Quindo, Armenia
Elevation: 1,450-1500m
Variety: Caturra
Processing: Natural (with 45 hours of aerobic fermentation)
Producer: Luz Helena Salazar

For this month’s SINGLE ESTATE COFFEE we have La Leona, a natural processed Caturra from producer Luz Helena Salazar.

This coffee is a cupping table stunner with clean elegant notes of peach interlaced with bright clean mandarin notes. The underlying caramel sweetness is carried by a silky mouthfeel. A very satisfying cup no matter how you brew it.

The Farmer: Luz Helena Salazar

Luz Helena grew up in Armenia and has been producing coffee for the last 20 years She owns Maracay, an 8 hectare farm with an elevation of 1,450-1,500m in Armenia Quindío.

Luz's passion for coffee was inspired by her husband's work on coffee farms and as a dry mill manager. Luz would hear Jairo talking about coffee and wanted to be more involved in the industry. With the support of Jairo, Luz started learning how to care for coffee plants and what steps she needed to take to produce high quality, ripe cherries.

For several years now, her focus has been on producing specialty coffee constantly improving farm practices and producing the best cherries she can. When Luz is not tending to her coffee trees, she enjoys spending time with her friends and being part of local support groups for vulnerable people.

The process

For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavours of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, the cherries are spread out on raised beds and are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.

The drying process can take between 8 to 12 days until a moisture content of 9.5%-11% is reached. During this time the sugars and flavours from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full body.

The Variety: Caturra

Caturra emerged as a spontaneous mutation of Red Bourbon discovered in Minas Gerais in Brazil sometime between 1915 and 1918. Unlike Bourbon, which can grow tall and has sprawling branches, Caturra is a dwarf variety, characterized by its shorter stature and dense branching. This compact growth habit is due to a genetic mutation that causes the plant to produce less of the hormone responsible for vertical growth. As a result, Caturra trees are easier to maintain and harvest, making them a practical choice for farmers.

The name "Caturra" comes from the Guarani word meaning "small," a fitting tribute to its diminutive size. Despite its small stature, Caturra has had a massive impact on the coffee industry, particularly in Latin America, where it has become a staple of coffee farming.

Caturra’s compact size allows farmers to plant more trees per hectare compared to taller varieties like Bourbon. This higher density, combined with its ability to produce more cherries, results in greater yields—making it an economically attractive option for growers.

Additionally, while it is more resistant to some diseases than Bourbon, however it is still vulnerable to coffee leaf rust and other pests, which has led to the development of newer hybrid varieties like Castillo.

Bundle 250g of this coffee + 500g Blend of your choice = unlock FREE SHIPPING at $55
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Bundle 500g of this coffee + 500g Blend of your choice = also FREE SHIPPING at $65