All three hectares of land owned by Roger, on which he grows varieties of yellow Catuaí and Caturra, lie at an altitude of more than 1900 meters around the village of San Jose de Lourdes. Roger is in charge of growing, collecting, and processing coffee even for close-living and coffee-growing relatives.
The village of San Jose de Lourdes is located in the El Diamante region, which is the closest coffee-growing area to the city of Jaen. This region is one of the few in the area that has preserved forests, thanks to which there is a large fauna and flora needed for proper biodiversity and soil stability in coffee growing. There are also many springs hidden in the forests, which are a source of drinking water for the city of Jaén itself.
After handpicking, the cherries are left overnight in sealed plastic bags to pre-ferment. The juices released during this process soak into the grains, helping to develop the fruity profile of Roger’s coffees.
To make the taste of the coffee even more fruity, after de-pulping, the beans are fermented in tanks for another 24-36 hours. This process develops strong notes of tropical fruit and citrus acidity in the coffee.
All coffee is then dried in ventilated greenhouses on raised African beds.
Caturra is a dwarf natural hybrid of the Bourbon variety. The first mentions and found plants are sometime in the mid – 1950s from Brazil. Farmers quickly fell in love with it because of its small stature, as they were able to plant a larger number of plants in a smaller area and thus increase the profitability of farms.Caturra has great taste properties, unfortunately, it is very susceptible to disease.
Yellow Catuaí is a hybrid of two varieties – Caturra and Mundo Novo. Small stature combined with high yields is the reason why it is so popular among farmers. It originally occurred in Brazil, from where it spread throughout Latin America in the 1970s.
Unfortunately, like many other coffee varieties, catuaí is very susceptible to various diseases.