Colombia Saul Taplero

Saul Taplero’s natural anaerobic Caturra goes rounder and heavier: ripe banana, tropical fruit and berry over a rich, full body.

The story

Grown at 1,600–2,000 m in Colombia. Whole cherries ferment in sealed, oxygen-free tanks before drying with the fruit on. Here the fermentation reads deep and layered rather than bright.

In the cup

Banana first, tropical fruit and berry underneath, a rich body and a finish that keeps opening up as it cools. Roasted medium, and works as filter or espresso.