Disruptiva Natural Layered Ferment Caturra - Peaks Series

$32.00

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Big, buttery, and beautiful. This is definitely a unique one. Think dark cherry, green apple and hibiscus tea sweetness. Buttery Chardonnay-like lactic and malic acidities. Huge white chocolate body. Surprisingly clean for such an eclectic composition. 

About 

Over the course of one week, the freshly ripened Caturra fruit is harvested daily and sealed in anaerobic bags at the end of each day. The coffee on the first day spends seven days fermenting, the second has 6, the third has five and so on. The each day lot is blended together to achieve an average time of 3.5 days. Each day, or layer, contributes something unique to the overall profile, and the resulting coffee is correspondingly complex.

This practice of combining day lots is common throughout Colombia, known as Cochadas or Tortas - but with a few differences. Normally, this technique is utilized to reach more significant volumes when selling and minimize labour on the farm. It's also normally done by first pulping the coffee and letting it pile up in ceramic tanks below the wet mill, giving it a layered effect (torta means cake) before blending and drying it. With Disruptiva, the technique was done anaerobically and the intention was to add nuance and layers without funk to the cup. 

Price paid by LULO to DISRUPTIVA: $15usd/kg. 

Coffee Specs 

Farm Name 

San Antonio

Producer Libardo Abril

Variety 

Caturra

Process 

Natural Cochadas

Harvest 

Spring 2026

Country

Colombia 

Region 

Moniquira, Boyaca

Altitude 

1700masl

Drying Method 

Elda, 18 days

 

This Coffee Comes to You From...

Moniquira, Boyaca, Colombia