Cattura the Journey

This unique Caturra goes through a meticulously developed anaerobic semi-washed process with several detailed steps. The process begins with 60 hours of aerobic fermentation in a concrete tank where the cherries are floated to remove any that do not meet quality standards. Subsequently, the coffee is de-pulped and transferred to special anaerobic steel tanks, where the pH is monitored daily to ensure optimal fermentation conditions.

Huver explains that coffee is ready when the pH is close to 4.5. At this point, he adds a mixture of lactic acid bacteria, made from boiled sugar cane and passion fruit, to the tanks to cultivate a specific fermentation profile that Huver has perfected over the past four years. After fermentation, the coffee is dried in the sun for an average of 20 days. Finally, it is stored in GrainPro bags for a further 20 days before grinding, ensuring stability and preserving