Introduction:This in-depth review focuses on the washed Caturra coffee beans from the Cabin Estate in Colombia, supplied by C Company, a specialty importer dedicated to Colombian origins. We will analyze its flavor profile, roasting curve, and document the full 500g roasting process along with cupping results, while also providing practical pour over and espresso extraction recommendations to help you understand this advanced single-origin option.
In recent years, micro-lot green bean suppliers focusing on single origins have gradually emerged in the market. Compared to large-scale comprehensive suppliers, these businesses often collaborate more closely with specific farms, frequently offering products with more distinctive flavor identities. Moreover, due to their more selective sourcing, the likelihood of consumers encountering subpar beans is relatively lower. The coffee we are reviewing today is a washed Caturra (Caturra) from the Cabin Estate in Huila, Colombia, supplied by C Company, which specializes in Colombian beans.
According to information provided by the green bean supplier, this coffee exhibits pronounced notes of jasmine, chocolate, and caramel, with a gentle and layered acidity—making it suitable for drinkers who prefer medium body and clear fruit acidity. The variety is the classic Caturra, a dwarf Arabica type known for its good adaptability and flavor potential. In past cupping studies, such as the experiment shared by Michael Sheridan at the SCAA Annual Conference, the Caturra variety often displays moderate acidity, round mouthfeel, and sweet notes of chocolate and caramel, with cupping scores typically ranging between 82 and 85—placing it in the high-quality commercial bean category.
For this review, we used 500g of green beans for the roasting test, first screening out 100g of sample beans to inspect the defect rate. These green beans had a bright blue-green appearance, sufficient moisture content, and firm, elastic bean bodies. Upon inspection, approximately 4g of defective beans were found, mainly consisting of broken beans, elephant ear beans, and a few underripe beans. No mold or foreign matter was detected, and the overall quality was stable. The supplier noted that because this batch was shipped in small, carefully packed quantities, obvious defects had been removed prior to packaging, helping to reduce variables in subsequent cupping.
For roasting settings, the charge temperature was 170°C, reaching the turnaround point of 99.5°C after about one minute, with a smooth heating curve. Due to the higher moisture content of the green beans, the drying phase took slightly longer. We aimed for a drop time at the tail end of first crack to preserve more sweetness and acidity details. The total roasting time was approximately 9 minutes and 10 seconds, with a drop temperature of 210°C. The final bean weight was around 406g, with even development overall and a slight sheen on the bean surface but not overly oily.
After resting for 24 hours, we conducted cupping. We first used 15g of coffee beans for grinding, and the dry aroma released typical Colombian characteristics, featuring complex notes of apple, cinnamon, nuts, and caramel. The pour over parameters were set at 92°C water temperature and a 1:14 brew ratio (15g beans to 210ml water), yielding approximately 170ml of brewed coffee. The wet aroma presented warm spices and apple tones. The first impression on the palate was clear jasmine floral notes, with flavors sitting between peach and apple. The acidity was soft yet distinct, the sweetness was full, and the finish carried a lasting chocolate aftertaste, resulting in an overall well-balanced cup.
Additionally, we tried extracting 50ml of espresso using 20g of coffee grounds, tasting it about 24 hours after extraction. While the jasmine floral notes were not as prominent as in the pour over version, they were still faintly detectable. The brightness had not completely dissipated, but the chocolatey sweetness in the aftertaste performed exceptionally well—suitable for users who prefer intense, sweet flavors. Compared to previously tasted blended beans from the Huila region (such as a 70% Caturra + 30% Castillo combination), this pure Caturra exhibited softer acidity and slightly more limited flavor layering. As a SOE (single origin, single variety), its performance was fairly average.
In summary, this washed Caturra from the Cabin Estate in Colombia is a balanced and flavorful choice. Whether used as an everyday single-origin pour over or blended with beans from other regions to create a custom blend, it showcases its unique fruity notes and sweetness. However, if you expect it to serve as a standout SOE delivering a richly layered cup, some fine-tuning in roasting or extraction may be needed. It’s recommended to pay attention to the development time after first crack during roasting to fully bring out its potential caramel and chocolatey finish. For pour over, try a medium-fine grind and water temperatures between 90–93°C to highlight the subtleties of its fruit acidity and aroma.
The above content is compiled by CoffeeHunters, a coffee news website.
