Few things scratch that classic coffee itch quite like Caturra. For much of the 20th century, this varietal's snappy acidity, caramel sweetness, and chocolatey base defined Colombian coffee, making it one of the most prized in the world. It's the taste of coffee at its most elemental.

That character is on full display here, though the origin might surprise you. This is a Californian Caturra from JK Ranch, a small farm in the foothills above Santa Barbara producing its very first harvest this year.

What strikes us about this coffee is how faithfully it carries the varietal's signature—the sweetness, the body, the chocolate—while our unique terroir imparts something of its own. There's a delicate, tea-like finish here, reminiscent of oolong, that we haven't tasted in Caturra before. It's a familiar cup with an unfamiliar sense of place.

This lot was picked at peak ripeness, pulped, and fermented for 64 hours with LALCAFE INTENSO yeast before being washed and dried on raised beds for seven days. In this case, as with all our coffees unless otherwise noted, yeast is used to assist with pectin release rather than flavor enhancement, which allows the terroir to speak for itself.

The result is everything we want in a breakfast cup. It's the perfect way to greet the morning.