Recipes Origins

Huma x Idea Project

Simplicity of Flora Diego Lopez Caturra Red Honey

Flavor Profile of a Caturra

Caturra wines typically have a lively, citric acidity, often reminiscent of fruits like oranges, tangerines, or even lemons. This acidity tends to be fresh and well-defined, but not overwhelming.

One of the most notable characteristics of this variety is its natural sweetness. This sweetness can be reminiscent of flavors like caramel, honey, or even sweet fruits like apple or peach. Depending on the process, this sweetness can be intensified, as is the case with longer fermentation methods (for example, Red Honey). The body of a Caturra is typically medium to light, making it an excellent choice for those who prefer a coffee that isn't overly dense but still has presence. The texture can be silky, with a good lingering taste.

Many Caturra coffees, especially when well grown and processed, exhibit delicate floral notes. These notes can be reminiscent of flowers such as jasmine or orange blossom. It's also common to find fruity nuances, especially red fruits like raspberry or cherry, which are well expressed when the coffee has a light roast profile. Overall, Caturra coffee is characterized by its good balance. It doesn't emphasize only acidity or sweetness, but both aspects complement each other harmoniously. This makes it a very versatile coffee, well suited to different preparation methods, highlighting different facets depending on how it's prepared.

The Red Honey Process: A Touch of Natural Sweetness

This coffee is processed using the Red Honey method. Unlike washed processes, where all the pulp is removed from the bean before drying, the honey process leaves some of the mucilage, the sticky layer that surrounds the coffee bean. In particular, Red Honey is characterized by a longer fermentation and careful control during drying, allowing the bean to absorb greater sweetness and fruity notes from the mucilage. The result is a coffee with a sweeter, juicier profile, with a structure that highlights notes of red fruits and caramel.

A coffee that tastes like raspberry...

To fully enjoy the qualities of this Caturra processed with Red Honey, we suggest the following preparation recipe. This recipe is designed to highlight the fruity and caramel notes that make this coffee unique, carefully balancing acidity with natural sweetness.

Recipe for preparing Flora Simplicity

Ingredients:

- Amount of coffee: 15 g

- Water: 240 g at 94°C

- Grinding: 609 µM (medium fine)

Steps to follow:

1. Start with a pre-infusion of 30g of water, making sure to moisten the coffee evenly. Let it steep for 30 seconds.

2. Add another 90 g of water, bringing the total to 120 g. At this point, we stir.

3. Continue adding water in a spiral motion until you reach 180g. The spiral motion ensures the water is evenly distributed throughout the coffee.

4. Finally, perform another spiral pour until you reach a total of 240 g of water. This step smoothly completes the extraction.

 

Why this recipe?

Each step of the recipe serves a specific purpose, bringing out the best in Caturra Red Honey. Pre-infusion and stirring allow the fruity and caramel notes to be released, while spiral pours ensure an even extraction that balances the juicy sweetness of the honey process with subtle acidity. With this technique, we seek to highlight the raspberry caramel notes that make "Sencillez de la Flora" such a special coffee, while maintaining the delicacy of the Caturra variety.

Enjoying this coffee is like enjoying the story of the producer's careful work. Each cup connects you with the simplicity and complexity of nature, in a sip full of flavor and character.