This semi-washed Caturron comes from the Emerald La Esmeralda estate in Huilan, Colombia, managed by Norbey Quimbayo and his wife. Norbey's estate, located in Acevedo, Huilan, covers 12 hectares, with 5 hectares dedicated to coffee production. Besides coffee, Norbey also grows plantain and fruit trees such as lime and citrus. The estate is less than an hour's drive from Pitalito. Huilan province is renowned for its high-quality specialty coffee, thanks to its excellent soil and favorable microclimate, which produce excellent fruit-flavored specialty coffees. About 27 years ago, Norbey inherited his father's estate. For the first few years, like most coffee farmers, they produced commercial coffee, but profits began to decline after the 2006 financial crisis and the drop in coffee prices. Therefore, Norbey decided to study at the Colombian Coffee Academy, where he learned various methods to improve the quality of his coffee, thereby achieving higher income and premiums. Caturron was originally discovered and cultivated in the Acevedo region. Currently considered a natural variant of Caturra, with beans larger than regular Caturra, it was named Caturron (Spanish for "large Caturra"). Caturron possesses a unique flavor and a milky character. Over the years, Norbey has witnessed many changes in the coffee industry. He recalls that 10 years ago, coffee farmers didn't know the optimal time to harvest coffee cherries.Furthermore, processing techniques and farming methods were not as complex as they are now. It is thanks to these new technologies that farmers are now able to produce higher quality coffee and have a deeper understanding of how to achieve this. The estate only harvests Caturron coffee cherries at the perfect ripeness. After harvesting, the coffee undergoes flotation and further hand-sorting, then the skins are removed, and the coffee undergoes a 48-hour anhydrous pre-fermentation while retaining the pectin. After fermentation, the pectin is washed away with clean water, and the coffee is then placed in a drying room to dry for 30 days, turning it every few hours to ensure a balanced fermentation environment and microbial flora. During the cupping, you can taste the sweetness of mangosteen, the slight acidity of yogurt, and the unique aftertaste of plum wine.