Finca Artemira - Ebert Huaman Villegas - Washed Catuai & Caturra - Microlot

About Finca Artemira

Ebert and his family are collectively known as Finca Artemira, named after Ebert’s mother, and has been operational for over 40 years, however, recently expanded under Ebert's leadership. They cultivate many coffee varietals and other crops for their livelihood, practices regenerative agriculture through coffee agroforestry systems and is continually experimenting with cultivation techniques and processes.

About the Catuai & Caturra lot 

This coffee is a deliberate blend of two classic varietals grown on distinct but complementary parts of the farm. The Caturra is planted in the upper-middle section of the southern side of Finca Artemira, covering approximately 2 hectares at an altitude of 1,850 metres above sea level. The Catuai is cultivated in the central-middle area of the farm, also across 2 hectares and at the same altitude.

By blending these two varietals, Ebert aims to highlight balance rather than dominance. Each varietal contributes something essential: structure, sweetness, freshness, and comfort. Together, they form a profile that feels both familiar and refined—classic in character, yet expressive and clean.

The agricultural cycle is well defined. Flowering occurs between January and February, with the first cherries forming in March. The main harvest takes place from July through November, while the final picking and completion of the harvest typically concludes in December. This long, even cycle allows for steady ripening and careful selection at harvest.

At the cupping table, this coffee was received with warmth and enthusiasm. We have noted how the blend enhanced each varietal individually rather than masking them, producing a cup that feels smooth, fresh, and reassuring. For Ebert, it is a coffee that brings comfort and that can be returned to again and again without fatigue.

How was the coffee processed?

Processing follows the core washed protocol used at Finca Artemira for their higher-quality coffees, designed to emphasise clarity while allowing sweetness and gentle fruit to develop.

Only fully ripe cherries are selectively harvested. On the same day, cherries are washed in tanks to clean them and remove floaters. After washing, the cherries are pulped, and the parchment—still coated in honey (mucilage)—is set aside for fermentation.

Fermentation lasts approximately 72 hours with the mucilage intact. This extended fermentation is closely monitored and has been refined over time to build depth without introducing harshness or instability. Once fermentation is complete, the coffee is thoroughly washed to remove remaining mucilage.

Drying takes place in solar dryers over 15 to 20 days, allowing moisture to reduce slowly and evenly. Drying continues until the coffee stabilises between 11% and 12% moisture content. After drying, the parchment is stored in polypropylene-lined sacks in a dry, controlled environment to protect stability and cup integrity. 

What do Ebert and his family want you to know

This coffee represents harmony—between varietals, between tradition and technique, and between comfort and complexity. Rather than chasing extremes, the goal here is balance and reliability without sacrificing quality.

For Ebert and his family, blending Catuai and Caturra is not about compromise, but about expression. Each variety brings its strengths, and together they create a coffee that feels warm, smooth, and refreshing, with a classic profile lifted by gentle fruit.

It is a coffee meant to be shared, returned to, and trusted—a reflection of the family’s belief that great coffee does not always need to shout to be memorable.