This coffee is very special to us as if comes from our own Firebat Coffee Roasters’ farm Balam.
This naturally processed yellow caturra is one of the juiciest coffees we have tried, we found it reveals itself fully in the light roast. With a mellow fruity and chocolatey aroma, it expands in flavor showing many fruit notes resembling apricot, golden berry and nectarine.
It is a very versatile coffee as we have tried in most brewing methods. In espresso, it is juicy and sweet, in a pour over it is mellow but in an Aeropress becomes intense where the apricot notes make an awesome juicy acidity.
For espresso we used 19.5g for doubles, and for Aeropress 25g for 200ml of water at 92 degrees.
Caturra bean was discovered in Brazil, as a Bourbon mutation, from there it was introduced in 1940 to Central America where it became one of the greatest varieties for such region.
Caturra has a single-gene mutation that causes the plant to grow smaller (called dwarfism). Its name derives from the Guarani word meaning “small.”
Today, it is one of the most economically important coffees in Central America, to the extent that it is often used as a “benchmark” against which new cultivars are tested.
Read more about the story behind Balam here.