Our Natural Red Caturra shows off how much variety there is in, well, coffee varieties.
Take the differences between our Natural Red Caturra and Natural Yellow Caturra. Botanically speaking, they’re closely related, but have different flavor profiles.
In a side-by-side tasting of both coffees, Natural Red Caturra starts off sweeter than its yellow counterpart. Its dominant flavors: grape, berry and chocolate. (By contrast, the Natural Yellow Caturra has more tropical fruit flavors. Its intense acidity yields to sweetness as it cools.)
Lorie makes both coffees the same way: She selects the ripest cherries and spreads them on elevated wire racks. Using a rake, she turns the beans frequently to speed drying in the sun.
After drying, we store the coffees in protective GrainPro bags to rest for a few months. We use a medium-light roast on the Natural Red Caturra to showcase its vibrant acidity and floral and berry-like character.
Turn Hawaii’s Ka’u District into a celebrated coffee region. After his death, his wife vowed to fulfill his vision.
Lorie Obra transformed the farm, mill and roastery into a model of passion and artisanal quality. She is the Specialty Coffee Association of Europe’s 2010 Outstanding Producer, as well as Grand Champion of the Hawaii Coffee Association’s 2011 and 2010 statewide cupping competitions.
Twitter
Google+
RSS
Email