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Produced by Gildardo Calderon, a brother of Luis Anibal Calderon at farm La Granja. This coffee is harvested following a strict ripeness criteria, exposed to an aerobic fermentation for 25 hours before pulped, afterwards pulped washed and dried in parabolic dryers to ideal moisture content. This varietal is a rare mutation of Caturra found for the first time in Acevedo, Huila. Growers started planting Caturrón due to its resistance to leaf rust and high yield, but only until 2016 the exotic cup profile of this varietal was identified.
