Ricardo Lizcano Washed

Ricardo Lizcano’s washed Caturra was grown at El Suspiro in Algeciras, Colombia, between 1,800 and 1,850 MASL. The cherries were harvested at optimum ripeness, sorted for defects, floated to remove under- and over-ripe cherries, and fermented underwater for 30 hours before de-pulping and washing. Drying took place in a thin layer on raised beds in a parabolic dryer for around 10 days. This processing style supports a cleaner expression of Caturra while still building sweetness and complexity through controlled underwater fermentation.

For us, this lot works well because it has a clear identity without becoming overly experimental. It gives us fruit, florality, and sweetness, but keeps the cup polished and serviceable across many brewing styles!