"The dry aroma shows fresh passion fruit jam, mango, and lychee. On the first sip, sweet purple passion fruit and passion fruit yogurt flavors emerge, followed by fresh lychee, mango, white peach, and hints of rose. The cup is intensely aromatic and sweet."

Finca La Primavera is located in Santa María, within the department of Huila—one of Colombia’s most respected specialty coffee regions. The farm is managed by Aldemar Osorio, a 52-year-old, second-generation coffee grower who has steadily transitioned the estate toward controlled, high-precision processing. While Pacamara lots from La Primavera have gained broader market attention, this Caturra offering reflects the same disciplined fermentation philosophy applied to a classic Colombian variety.

As a second-generation producer, Aldemar Osorio represents a shift from purely traditional practices toward process-driven consistency. His focus is not on extreme experimentation, but on clean infrastructure, repeatable protocols, and long-term sustainability. By working with multiple varieties and scaling fermentation techniques responsibly, La Primavera balances innovation with reliability

Finca La Primavera sits at 1,780 metres above sea level, where cool nights and temperate daytime conditions slow cherry maturation. This elevation promotes gradual sugar development and dense seed structure. Santa María’s mountain environment provides reliable rainfall and good airflow, while well-drained soils support healthy root systems. These conditions create a stable baseline that allows yeast-inoculated fermentations to enhance aromatic potential without overwhelming the coffee’s underlying structure.

The farm spans 6 hectares, with 4 hectares planted with coffee, and approximately 16,000 productive coffee trees. Varieties currently in production include Caturra, Castillo, Pink Bourbon, and Pacamara, with an additional 1,400 Chiroso trees coming into production. This particular lot is 100% Caturra, a Bourbon mutation prized for balance, clarity, and its ability to clearly express processing inputs.

Cherries are selectively hand-picked at full ripeness and sorted before pulping. After depulping, the coffee undergoes yeast-inoculated fermentation using a passion fruit–derived culture, introduced in a controlled environment to guide enzymatic activity and ester development. Fermentation parameters—time and temperature—are closely monitored to maintain stability and avoid over-fermentation. Once complete, the coffee is fully washed and dried on raised beds or covered patios over 10–14 days until reaching a target moisture content of 10.5–11%. The parchment is then rested prior to dry milling to allow moisture and physical structure to stabilize.

Variety : Caturra
Altitude : 1780 masl
Process : Experimental
Origin : Santa Maria, Huila