The Caturra, Catuai, & Bourbon Variety & the Fully-Washed Green Bean Processing

Caturra, a dwarf mutant pure-line of red Bourbon with short internodes, is a pure-line dwarf mutant. It was discovered in Brazil in 1937 and is very productive. It has leaf and fruit characteristics similar to Bourbon and can produce either red or yellow cherries. It is susceptible to the same diseases and pests as Bourbon.

Catuai is derived from the Guarani word multo mom, which means “very good.” It is considered to be of moderately high cup quality. This variety produces both red and yellow fruits and has been selected in many countries. The cultivar was developed in 1949 in Campinas by the Institution Agronomico of Sao Paulo State, Brazil. It is a cross between yellow Caturra (originally called H-2077) and Mundo Novo.

Bourbon is the parent of a number of Arabica varieties. It is named after Bourbon Island, now known as Reunion Island, where it was derived. It is a small tree with a lot of secondary branches that produce about 25% more coffee on average than Typica. Bourbon is known for its sweet/acid balance.

It is essential that every step of the process, from the harvest to the fermentation, be done correctly. The flavor is dependent on the bean absorbing enough sugars and nutrients during the growth process. The first step is to de-pulp the coffee cherries, leaving the mucilage in place for fermentation. The fermentation can last anywhere from 1-4 days. This gives the bacteria in the tank enough time to break down the coffee mucilage. Fully washing the beans involves soaking them for a second and then rinsing them again. After the mucilage is removed, the coffee beans are carefully dried in the sun.

Kassandra Estate, Mexico

Finca Kassandra is a coffee estate established in 1990 with the aim of producing specialty or estate coffee. The estate enjoys an ideal climate, with a temperature average of 22oC per year and yearly rainfall between 1400-2000mm. This allowed them to grow quickly in the first decade. Finca Kassandra’s size made it necessary in 2003 to build a dry mill. Since then, they have processed all of their coffee on-site.

Finca Kassandra is owned and operated by the Rivas Family. They produce high-quality specialty espresso coffee. From carefully picking coffee cherries to specialized equipment for grading and their parchment storage area, they do everything with precision. Kassandra Estate Coffee is a reflection of the Rivas Family and their team’s hard work. The estate has been a serious competitor in the coffee industry. It won two prestigious awards in the 2017 Mexican Cup of Excellence.

The Rivas estate has 27 hectares for birds and wildlife. The plantation is undergoing a massive tree-planting program that will benefit not only the coffee but also the local birdlife.