From the mountains of Colombia to the world
COLOMBIAN COFFEE OVERVIEW
Puerto Arturo
Caturro Natural
Process: Natural – Controlled Anaerobic Fermentation
Variety: Caturro
Harvest Period: October–December 2025
Altitude: 1,900 masl
Region / Town: Támesis, Antioquia – Colombia
Coordinates: 5.6667° N, –75.7167° W
Lot Size: 40 kg micro-lot
Why Choose Us
Producer Information
Producer:
Farmer: Elkin Arcila
Farm Name: Puerto Arturo
Farm Size: 5 hectares
Farming Practices:
Shade-grown under native trees, selectively hand-picked at peak ripeness, and processed with organic soil management and precise post-harvest control to bring out the full fruit character of the natural method.
Relationship with Lozana Organics:
Direct-trade partnership since 2024, collaborating on experimental fermentation techniques designed to highlight the natural sweetness and complexity of Támesis-grown Caturro.
Sensory Profile
Tasting Notes: Ripe red berries, chocolate, apricot, and sweet wine.
Aroma: Fruity and cherry-like, with rich sweetness.
Acidity: Medium citric acidity providing brightness and balance.
Body: Light to medium, silky, and clean.
Sweetness: Pronounced natural sweetness with depth and fruit-forward warmth.
Aftertaste: Long, elegant, and refined, with lingering red fruit and cocoa tones.
Processing Details
Fermentation Type:
Controlled anaerobic natural process lasting approximately 120 hours. Whole cherries are fermented in sealed tanks to intensify sweetness and build complexity, enhancing the winey and fruit-driven profile of the Caturro variety.
Drying Method:
Slow marquesina drying for 20–25 days, ensuring even moisture reduction and preservation of sugars for a syrupy, fruit-rich cup.
Water Use:
None — the natural process relies on sun and time, ensuring minimal environmental impact and full expression of terroir.
Notes from the Producer:
“For this natural Caturro, I wanted to explore how our terroir’s richness could speak through fermentation. The result is a coffee full of energy and color — expressive, sweet, and alive with fruit.”
Traceability & Transparency
Purchase Model:
Direct trade. The coffee is harvested, fermented, and dried at Finca Puerto Arturo by Elkin Arcila in Támesis. Lozana Organics purchases the parchment directly, performs de-parching and quality control in Guatapé, and consolidates the lot for export. The coffee is then transported by truck to Cartagena, shipped to the Port of Felixstowe (Suffolk, UK), and stored near Heathrow or delivered directly to the roastery.
This transparent and direct model ensures traceability and fairness at every step — from farm to cup.
Trade Information
Supply Availability: Approximately 40 kg per month
Price: £15.0 / kg (landed UK, ex-warehouse Heathrow)
(Delivery to the roastery not included)
Origin Story
Before becoming a coffee farmer, Elkin Arcila worked in the beverage industry, specialising in water quality and fermentation. Seven years ago, he moved to Támesis to care for a family member in need of ongoing medical treatment. On a hillside overlooking the Cartama Valley, he discovered an ideal microclimate — cool, misty mornings and fertile volcanic soil — for cultivating specialty coffee.
At Finca Puerto Arturo, Elkin channels his background in science into craft, designing fermentation protocols that fuse precision and creativity. His dedication has helped establish Támesis as a rising origin for experimental micro-lots, and his leadership in founding a local producers’ association and teaching barista workshops for children continues to inspire a new generation of coffee growers.
Since planting his first trees seven years ago, he has become a key innovator in Támesis, founding the region’s first specialty coffee association and a barista school for children, which he personally leads on weekends.
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