This gently washed Caturra comes from a family business with whom we share values—'strive for better’ and ‘pursue consistency’.

Anzoategui is a small town in the Tolima department of Colombia. In the surroundings, climbing up the skirts of the Cordillera Central, Edgar Sosa and Flor Alba Rojas run their coffee farm called Mesopotamia.

Edgar and Flor (now husband and wife) met while working as coffee pickers back in 1997 when he moved to this region looking for employment. A few years later, he landed a job as a specialty coffee farm administrator, where he learned a lot about processing and drying high-quality coffee—they sometimes even sent some to contests like Cup of Excellence. Eventually, the couple bought some land and began putting their skill to practice for producing their own coffee.

Today, the duo runs Mesopotamia with the help of their eldest son, who shows a heap of interest in the world of coffee. From the beginning, their focus has been on producing specialty grade because they know it brings more stability and better incomes than commodity.

Their driving principles are ‘strive for better’ and ‘pursue consistency’. This approach has proved very successful, as the volumes and quality of the previous years have been increasingly good, future-proofing their business from the ups and downs in the coffee market.

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This lot features the Caturra varietal, processed using a traditional washed method.

The cherries, picked at the perfect point of ripeness, are placed inside plastic bags for a fermentation period of 1-2 days. Then, these are pulped and fermented again in covered tanks for 20-36 hours. Finally, the coffee is washed with water and dried in drying beds for about 5 days if it’s sunny, of up to 20 days if it’s cloudy and rainy.

All images and information about this coffee and its producer(s) have been kindly shared with us by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Our ‘sweet spot’ for opening each coffee bag and brewing its contents is during days ~15-35 post-roast date.

Learn more about our updated coffee aging recommendations.

Need any brewing tips?

Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].