Sticky Pudding

Origin

Cata Reserva is a 30-hectare farm located in Timaná, Huila, at 2,000 metres above sea level. Half of the property is preserved as natural forest, while the remaining land is dedicated to coffee production and replanting. Around seven hectares are currently planted with varieties including Pink Bourbon, Gesha and Laurina. The farm takes a careful approach to land management, avoiding chemical fertilisers and glyphosate while maintaining a large portion of the property as protected forest.

Varietal

Bourbon is one of the oldest and most influential Arabica varieties, known for its excellent cup quality and sweetness. Its history goes back to the early 18th century, when it was introduced to Bourbon Island, now known as La Réunion, by French missionaries. Over time, Bourbon spread to coffee-growing regions around the world and became the parent of several well-known varieties, including Caturra, Mundo Novo and Catuaí.

Processing

The process begins with carefully harvested cherries, with a minimum of 80% reaching full ripeness. After flotation to remove defects, the cherries undergo 24 hours of oxidation before being depulped without water. The coffee is then submerged for a 72-hour co-fermentation with yeast and a fresh botanical blend of cinnamon, cardamom, mandarin and cherry. Once fermentation is complete, the coffee is mechanically dried for 76 hours at a controlled temperature of 40°C. Finally, the coffee is packed in hermetic GrainPro bags and left to stabilise before export.

Intervention level

High. This coffee undergoes a carefully designed co-fermentation process using yeast and a blend of fresh botanicals. The initial 24-hour oxidation is followed by 72 hours of submerged fermentation with cinnamon, cardamom, mandarin and cherry, introducing flavours that go beyond those developed through traditional coffee processing. The result is a deliberately festive profile, with pronounced notes of cinnamon, cardamom and fresh fir.