28 Nov '14, 3pm

In Defense of the Caturra Variety: A Conversation with Alejandro Cadena

Second, I don’t agree that it is difficult to distinguish Castillo from Caturra in a blind cupping. We have cupped so many Castillo that we can now distinguish a Castillo (or even a blend of Caturra with Castillo) relatively easily. While Castillo starts out with bright acidity and sweetness, it usually displays a vegetal characteristic that is more pronounced as the cup cools, losing its balance and sweetness. That bright acidity that some cuppers enjoy turns to a metallic flavor which I describe as pencil lead, but that some cuppers in our company describe as asphalt. As coffee buyers become more familiar with those flavors, I believe that they will punish Castillo even more.

Full article: http://dailycoffeenews.com/2014/11/28/in-defense-of-the-c...

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Traditional thinking is that Caturra, a natural mutation of the Bourbon variety, results in superior cup quality,...

Traditional thinking is that Caturra, a natural...

dailycoffeenews.com 27 Nov '14, 7pm

Traditional thinking is that Caturra, a natural mutation of the Bourbon variety, results in superior cup quality, while th...