This coffee is the result of patience, experience, and curiosity—and a testament to the potential hidden in lesser-known varieties when placed in the right hands.

Alirio Rodriguez is an experienced farmer from the Huila region who has been growing coffee for over three decades. A third-generation producer, he bought his own farm, Finca El Recreo, at the age of fifteen. Since then, he has dedicated himself fully to coffee, and today, he’s joined on the farm by his two adult sons. In 2018, Alirio made a pivotal decision—to transition from commodity coffee to specialty. The shift was driven by the pressure of low prices, as well as a desire to improve quality, diversify production, and create a more sustainable farming model.

One of the results of this approach is a lot from the Caturron variety—an exceptional and still relatively unknown cultivar that is gaining increasing attention in the region.

Caturron is a relatively new and under-researched variety that originated in the Acevedo area in the southern part of Colombia’s Huila region. The name "Caturron" can loosely be translated as “big Caturra,” though its genetic identity has not yet been officially confirmed. It is believed to be a naturally occurring hybrid, likely related to the Caturra or Bourbon varieties, but this has not been conclusively verified through DNA analysis.

Farmers in Huila have embraced Caturron for several reasons: it produces larger coffee cherries, has high yields, and shows natural resistance to diseases—especially coffee leaf rust. Another key factor is its flavor profile—Caturron delivers complex, sweet, and juicy cups that stand out from conventional commercial coffees. The cup is often marked by clarity, fruitiness, and elegant acidity. In other words, exactly what we love!

An interesting note on the variety’s origin: In the past, the Acevedo area was home to a research farm that tested various coffee cultivars. When the farm was later abandoned, many of the plants continued to grow wild in the surrounding area. Local farmers began observing these “wild” plants, selecting them based on their traits, and propagating them. This led to the spread of several new, genetically unverified varieties in the region—among which Caturron is proving to be one of the most promising. Even though much about its origins remains unknown, its cup quality and agricultural benefits are making it an increasingly popular choice.

Alirio grows coffee at altitudes between 1,500 and 1,700 meters above sea level. After harvesting the ripe red cherries, he uses a natural process—the cherries are dried whole on raised beds, which Alirio regularly turns to ensure even drying. In the future, he plans to invest in a mechanical dryer to help stabilize quality and adapt to the changing climate, which is increasingly affecting flowering and harvest seasons.