Edgar Sosa Garcia
This washed Caturra comes from a family business with whom we share values—'strive for better’ and ‘pursue consistency’. We taste watermelon, baked apple, and rose hip
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).
Learn more about our updated coffee aging recommendations.
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.
 
100% Caturra coffee beans, roasted by us on Gadigal land / Sydney.
Country grade: Unknown ?
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.
Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.
Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.
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