La Leona, Colombia — Washed Espresso

Luz Helena’s coffee story is one shaped by curiosity, commitment, and years of steady refinement. Based in Armenia, Quindío, she has spent the last two decades producing coffee at Maracay, her 8-hectare farm sitting at 1,450 metres above sea level. Inspired by the work and knowledge of her husband Jairo Arcila, Luz gradually moved from interest to active involvement, learning how to manage coffee plants, navigate challenges like insect pressure, and focus on producing ripe, high-quality cherry. In recent years, that focus has shifted firmly toward specialty coffee, with support from Cofinet helping her sharpen farm practices and concentrate on quality at harvest, before the cherries are processed at La Pradera. The result is a coffee that feels rooted in both family knowledge and Luz’s own dedication to improving year after year.

Caturra is a classic variety with deep roots in Latin American coffee production, valued for its compact size, reliable yields, and approachable cup profile. First identified as a natural mutation of Red Bourbon in Brazil, it became widely planted because its dwarf stature allows for denser planting, easier farm management, and efficient harvesting. In the cup, Caturra is often associated with bright citrus, red fruit, stone fruit, and soft caramel or chocolate-like sweetness, particularly when grown at higher elevations where cooler conditions help build complexity. Though it has played a major role in Colombian coffee history, its susceptibility to leaf rust and other diseases has seen many producers shift toward more resistant hybrids over time. Even so, Caturra remains an important and respected variety, especially when grown carefully and paired with strong farming and processing practices.