Caturra is a variety commonly cultivated throughout Colombia. Often times, it’s used as part of a regional ‘field blend’, usually alongside the likes of Castillo & Variedad Colombia. The processing of this coffee is very in depth (hence, why we just refer to it as ‘advanced washed’ for the sake of brevity), but here’s a full breakdown of the steps involved:

Manual harvest / Characterisation of the cherry / Classification of the cherry by density & size / Sterilisation of the cherry (with UV and Ozone) / First phase of cherry fermentation for 52 hours in bioreactors with a relief valve at a temperature of 18°C / During cherry fermentation, addition of specific yeast (Saccharomyces pastorianus) to enhance fruity notes / Cherry pulping / During cherry fermentation the mucilage is recovered. This is then added in to the second phase of fermentation after pulping / Second phase of fermentation in mucilage for 48 hours at 21°C / Fermentation for 68 hours / Washing of the grain with a thermal shock process (in order to fix the secondary aromas developed during the different fermentation phases), first: water at 40°C and second: water at 12°C / Drying of the grain with controlled equipment for 48 hours at 38°C

…it’s a simple as that folks.