• A 12oz stand-up kraft paper pouch of Demlassse Wild Caturron Colombia coffee, featuring a colorful graphic illustration of coffee beans, citrus, and leaves on a white background.
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Story

Triangle Accent

Deep within the hills of Acevedo, Huila, Luis Aníbal Calderón has dedicated over three decades to farming Villa Betulia alongside his wife and four children. Together, they have transformed this modest Castillo farm into a haven for over thirty diverse varietals, including this rare Caturron. Each cherry is meticulously handpicked at its peak ripeness and undergoes rigorous quality testing within a lab they themselves constructed. This particular lot undergoes a meticulous 150-hour fermentation process. Initially, it undergoes 36 hours of aerobic fermentation, followed by a shift to anaerobic conditions in sealed bags. Subsequently, it undergoes a slow 8-day mechanical drying in a climate-controlled silo. The result is a deeply layered cup of coffee, with vibrant blackberry and raspberry notes dominating the initial taste, complemented by currant and grapefruit citrus that elevate the finish. This Reserve-tier coffee is a testament to Huila’s most passionate and community-oriented producers.

Demitasse

Colombia Wild Caturron

Colombia Wild Caturron

Roast & Ships Monday - Thursday

$21.00 USD
$21.00 USD
Sale Sold out
Size
Shipping calculated at checkout.

Characteristics

Roast

Light

Body

Tea-Like

Acidity

Berry-Forward

Notes

Blackberry, Curant, Grapefruit, Raspberry

Farm

Villa Betulia

Farmer

Luis Aníbal Calderón

Elevation

1,600 MASL

Varietal

Caturron

Process

Natural

Location

Acevedo, Huila, Colombia

Story

Triangle Accent

Deep within the hills of Acevedo, Huila, Luis Aníbal Calderón has dedicated over three decades to farming Villa Betulia alongside his wife and four children. Together, they have transformed this modest Castillo farm into a haven for over thirty diverse varietals, including this rare Caturron. Each cherry is meticulously handpicked at its peak ripeness and undergoes rigorous quality testing within a lab they themselves constructed. This particular lot undergoes a meticulous 150-hour fermentation process. Initially, it undergoes 36 hours of aerobic fermentation, followed by a shift to anaerobic conditions in sealed bags. Subsequently, it undergoes a slow 8-day mechanical drying in a climate-controlled silo. The result is a deeply layered cup of coffee, with vibrant blackberry and raspberry notes dominating the initial taste, complemented by currant and grapefruit citrus that elevate the finish. This Reserve-tier coffee is a testament to Huila’s most passionate and community-oriented producers.

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Established: 2012
Owners: Bobak (Bobby) Roshan
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Story:

Demitasse got started in the summer of 2011 in Los Angeles, California by Boback (Bobby) Roshan, who was a lawyer when he got into drinking specialty coffee. According to Roshan, “I was drinking mountains of specialty coffee at that time and really started falling into the rabbit hole that is specialty coffee. After a few months of fermenting in my mind, I decided to just go for it.”

Demitasse’s vision is to bring creativity and fun into the coffee drinking experience while being an active member in the community they serve.

Their cafes are known for the crazy drinks they make from scratch, the seasonally rotating shop drinks, the quirky and fun ways their brew coffee, and their commitment to eliminating waste. Their roastery is best known for being one of the first in Los Angeles to roast specialty coffee and being able to develop close relationships with the farms they work with in El Salvador, Guatemala and Costa Rica. Africa is next!

Demitasse understands that sourcing coffee is more than just finding the tastiest coffees in a particular country and buying it. It’s about having the most impact on the coffee producers and adhering to specific guidelines around building and nurturing relationships with producers and forward thinking farmers who take care of their people and the land. “We find that the more we’ve stuck to these guidelines, the better and better our coffees have gotten each year. We value transparency and want you to know that we really do give a $%^& about from whom and where the coffee comes.”

Demitasse believes coffee should be fun and approachable. They vary their roasts so that there is something for everyone and they don't subscribe to a particular dogma when it comes to coffee. “We're approachable and always available to chat, collaborate and to answer questions. Honestly, we take what we do very seriously, but we don't take ourselves very seriously. Our brand reflects that.”