| Variety | Purple Caturra |
| Processing | Natural Processed |
| Region | Huila |
| Altitude | 1800-1900masl |
| Roast Level | Light Roast |
| Tasting Notes | 草莓和葡萄。 紫羅蘭尾韻。 白桃酸度。 糖漿的口感。 Strawberry & grapes. Violet aftertaste. White peach acidity. Syrupy body. |
About this coffee :
紫卡杜拉的植株型態、葉子顏色、及果實顏色都是是紫色的。更難得的是，這個品種在年於哥倫比亞銹葉病肆虐的環境中存活下來。
讓哥倫比亞薇拉省南邊的蒙大布蘭蔻莊園，更願意花更多的心力來延續此物種。喜歡呈現特殊的咖啡品種。從生物學的角度回歸品種是最原始的風味來源。
The phenotype of purple caturra, as the name suggests, is purple through the leaves and fruits. The variety survived the coffee rust outbreak in 2012, leading to the interest of Monte Blanco Estate to continue investing on growing and harvesting the plant. VWI love to present different coffee varieties. From a biological perspective, variety is the origin of flavours.
| Filter | |
| Brewing ratio | 1 : 15 |
| Ground coffee | 15g |
| Total water | 225ml |
| Water temperature | 85ºc |
| Brew time | 1.30-1.40 minutes |
| Roast Date | 18th of December |
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