Lemon Colombia Caturra
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Lemon Colombia Caturra Coffee from Huila
Lemon Colombia Caturra is a highly aromatic light roast from Mario Fernando Gomez’s La Soledad and La Floresta farms in Acevedo, Huila. It announces itself with lemon-candy fragrance, then brings together Lemon Skittles sweetness, mango-tangerine citrus, lemon verbena and delicate honeysuckle.
The profile is vivid but controlled. Brightness stays refreshing instead of harsh, while white florals and lingering lemon zest emerge as the cup cools. The coffee is already roasted and is offered as whole bean or ground in the selected format.
Colombia Lemon Caturra Details
| Origin | Acevedo, Huila, Colombia |
|---|---|
| Farms | La Soledad and La Floresta |
| Producer | Mario Fernando Gomez |
| Variety | Caturra |
| Elevation | 1,700 meters above sea level |
| Process | Cultured washed process using prepared starter cultures and mosto |
| Roast | Light roast |
| Tasting notes | Lemon Skittles, lemon verbena, honeysuckle, mango, tangerine and lemon zest |
| Available sizes | 4 oz, 8 oz, 2 lb and 5 lb |
Bright Lemon Candy without Sharpness
The dry fragrance and first sip deliver an unmistakable lemon-candy impression. Sweet citrus resembles Lemon Skittles more than plain lemon juice, while mango and tangerine add a broader, juicier fruit layer. The cup has enough structure to keep those aromatics focused.
As temperature falls, the profile becomes more delicate. Honeysuckle and other white-floral impressions appear beside lemon verbena, and clean zest remains in the finish. This progression rewards slow tasting and makes the coffee a strong fit for brewers designed to emphasize clarity.
Producer and Farm
Mario Fernando Gomez grows this Caturra at La Soledad and La Floresta in the Acevedo area of Huila. The farms sit around 1,700 meters above sea level, an elevation that supports slower cherry maturation and the dense seeds often sought for expressive light-roast coffee.
The coffee stands apart not only because of variety and place but because Mario applies fermentation concepts borrowed from other foods. That controlled approach is intended to develop a complex sensory profile while retaining the recognizable structure of a washed coffee.
Understanding the Cultured Washed Process
Mario describes the method as culturing: preparing a starter base rich in microorganisms, then combining it with coffee during fermentation. The process also uses mosto, the liquid retained from previous fermentations, to enrich the microbial environment and influence flavor development.
That does not mean artificial lemon flavor is poured onto the beans. The candy-citrus and floral descriptors are sensory comparisons. Fermentation, Caturra genetics, growing conditions and roasting work together to create the perceived lemon, mango, tangerine and honeysuckle qualities.
Light Roast Data
The recorded light roast showed approximately 10.9% weight loss from green coffee at 11.8% moisture. LeBrew color measurements were 78 whole bean and 135.9 ground; higher numbers indicate a lighter color on that system. These figures document the target style and may shift modestly with normal batch and crop variation.
The light development protects the volatile citrus and floral aromatics. Pushing this coffee too dark would trade some of that clarity for roast character, so the chosen approach prioritizes the qualities that make this specific lot unusual.
Resting Recommendation
Allow roughly 12 days from roast for pour-over and two to three weeks for espresso. Resting gives carbon dioxide time to dissipate and can make extraction more stable. If an early brew seems closed, overly sharp or difficult to dial in, wait several days and repeat the same recipe before making large changes.
Store the bag sealed between uses and taste on multiple days. The suggested window is a starting point rather than an expiration date; grinder, water, dose and personal preference all affect the best time to brew.
Brewing Lemon Colombia Caturra
Pour-over
Begin around 1:16 with a medium-fine grind and a thorough bloom. Controlled pours and balanced water will help separate lemon candy, mango-tangerine citrus and florals. Taste after cooling for the clearest honeysuckle impression.
Automatic drip
Use about 60 grams per liter with a medium grind. A good drip brewer can preserve the sweet citrus while producing a slightly rounder, more familiar body.
Espresso
After adequate rest, begin around a 1:2.3 ratio. A longer ratio can display more lemon and floral clarity; a shorter shot will concentrate sweetness and body. This is a modern, fruit-forward espresso rather than a dark traditional profile.
Immersion
AeroPress gives useful control for testing ratios and temperatures. French press adds body but may blur some of the high-definition floral notes.
Selecting Size and Grind
Whole bean is recommended to protect the coffee’s aromatic intensity and allow precise extraction changes. Drip grind fits many automatic brewers, coarse grind suits immersion, and espresso grind is available for customers without an espresso grinder. Whole bean remains the better espresso choice because machine and basket requirements vary.
Choose 4 or 8 ounces for tasting and 2 or 5 pounds for frequent use. Divide a bulk purchase into smaller airtight portions to limit repeated exposure to oxygen.
Suggested Equipment
The Turin DF54 grinder supports quick switching between light-roast recipes, while the Turin DF64 Gen 2 grinder offers a versatile 64 mm burr platform. For espresso, see the Turin Legato espresso machine.
Compare this coffee with more specialty coffees or explore home coffee grinders. Linked equipment is optional and provided as a practical next step.
Frequently Asked Questions
Is Lemon Colombia Caturra flavored coffee?
No added lemon flavor is stated. Lemon Skittles, verbena and honeysuckle are sensory descriptions arising from the coffee, processing and roast.
Is it already roasted?
Yes. This is roasted coffee ready to grind or brew in the format selected.
Who produced it?
Mario Fernando Gomez produced the coffee at La Soledad and La Floresta in Acevedo, Huila.
What is a cultured washed process?
Prepared microbial starter cultures and mosto from previous fermentations are used during a controlled fermentation before the coffee is washed.
What brew method should I try first?
Pour-over is the best starting point for separating the lemon-candy, mango-tangerine and floral notes.
How long should the coffee rest?
Start around 12 days for pour-over and two to three weeks for espresso, then adjust based on taste.
Is this a traditional dark espresso?
No. It is a bright light roast intended to preserve citrus and floral clarity.
How should I store the coffee?
Seal it tightly in a cool, dry cabinet away from light, moisture, heat and strong odors.
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