Overview

This caturra was produced by the Rodriguez family on their 10 hectare farm, Finca Arcangel, which is located near the town of Bolinda (at an elevation of 1500 M.A.S.L). Pedro and his children, Daniela and Pedro Pablo, set up the farm in 2015, which they use both to produce exceptionally sweet and vibrant coffees, and as a “model farm” to demonstrate to local producers what can be achieved with meticulous farming practices. This stunning coffee is one example - it delivers a syrupy body with notes of black cherry and blackberry.

The story

While Pedro has been working in the coffee industry since 1986 (having begun as a coffee trader), it was only in 2012 that his family began setting up their own small farms under the name Fincas Los Rodriguez.  Each of the farms comprises over 30% of nature reserve, and the family is committed to continued reforestation. Finca El Arcangel is located on a steep mountain, with different microclimates, which results in the cherries maturing at different times. As a result, the harvest on this farm can last up to 6 months! 

Pedro’s favourite variety is caturra - both for its sweet, balanced and consistent flavour profile, its good yield, and because it works well processed either as a washed or natural process.  The cherry pickers also like this coffee because the cherries tend to grow at the lower part of the plants so it makes their job much easier!

We had the opportunity to visit the Rodriguez family in September 2023 and 2024 and see first-hand their meticulously organised farms and pristine wet and dry mills. Every step of the process was executed to the highest standard – from impeccable nurseries to continual cupping and grading of every coffee in their beautiful coffee lab. They also work with an oenologist (a specialist in wine production) to continually refine their fermentation processes.

Production process

This coffee is processed using the Rodriguez family’s “Coco Natural” process. The cherries are selectively harvested to ensure that only cherries of the ideal ripeness (i.e., the ideal sugar content) are picked. The cherries are added to a tank filled with fresh water, which removes dust and debris. Any under ripe (i.e., lesser dense) cherries float to the surface, where they can be skimmed off.

They are then transferred to raised drying beds for 3-4 beds (where they are moved every 30 minutes in the morning and every hour in the afternoon), then subjected to a controlled slow-drying process in a mechanical cacao drying machine for 100 hours (at a maximum of 35°C).  Once the coffee reaches the desired moisture level, it is sent to the Rodriguez’s dry mill for milling and grading, ensuring consistent quality.