OLIVER BERDUGO RUIZ

16 years ago, Oliver Berdugo bought a few Caturra-variety plants and transplanted them at his farm, La Floresta, located in Huila. Soon after, while walking among his coffee plantation, he realized there was one tree that was bigger and seemed to be more leaf-rust resistant than the rest.

Availability
240 kilos
Coffee grower
OLIVER BERDUGO RUIZ
Notes in cup
Vanilla Bean, Lemonade, Pear
Origin
Colombia, Huila, Palestina
Varietal
Caturron
Process
Washed
Quantity
Locked flat shipping rate of $6.99 (USA territory).
The process
He nicknamed this tree Caturrón or “big Caturra”. Oliver would eventually begin producing seedlings from his Caturrón and today, at La Floresta, these trees live on, except he now knows that his Caturrón is actually the Maracaturra variety.

Today he has about 3,000 Caturrón or Maracaturra trees. Other farmers in Colombia are now also calling their Maracaturra, Caturrón. La Floresta spans 2 hectares and sits on 1,250- 1,500 m.a.s.l. Oliver, his wife and their four children, call this farm home, where his wife also hand weaves hats, bracelets and other goods out of a special natural fiber derived from a specific type of palm tree.


Oliver has been working with specialty coffee for a relatively short amount of time but he is committed to learning and continuing to improve his post-collection processing, also known as the “Beneficio”. When it’s time for harvest, the cherries are hand-selected at peak ripeness.

They are then de-pulped and fermented. The fermentation is done in tanks with a little bit of water. The Caturrón is fermented for 40 hours before it’s fully washed and put out to dry on raised beds for 15-16 days.

Oliver is proud of his “secadero”, or drying system,that he developed himself after a lot of research. We are very fortunate to work with such passionate and determined producer such as Oliver Berdugo.

FAQs

Contact us
Why do you exclusively offer Colombian coffees?

From the very beginning of The Boy & The Bear – Coffee Roastery, our mission has been to uphold a commitment to genuine and transparent coffee processes. We take pride in meticulously overseeing the journey from coffee crop to your cup to ensure we serve nothing short of the best. Our dedication extends beyond coffee; it's about sharing our rich Colombian culture with our community. At The Boy & The Bear, it's not just about the specialty Colombian coffees. It's an immersive experience that encapsulates Colombian culture, its vibrant people, spirited music, and everything that embodies the positivity and liveliness of our country. As our founder, Andres Piñeros, beautifully puts it: "The Boy & The Bear – Coffee Roastery is a magical surrealism of the Colombian coffee experience and the culture that surrounds it." We invite you to savor this enchanting journey with us.

When will my ordered coffee be delivered to my doorstep?

At The Boy & The Bear, we're committed to delivering your coffee promptly. Currently, we process and ship all orders Tuesdays, Wednesdays & Fridays ensuring a swift 2-3 day delivery service. Rest assured, your coffees will be freshly roasted just 1 to 4 days before they embark on their journey to your doorstep. We offer a flat-rate shipping fee of $6.99, making it convenient for you, no matter where you are in the US. Your coffee's journey to you is in safe hands!

Perfect brewing recipe for Filter coffee

At the Boy and the Bear, we pride ourselves on staying ahead of the industry and having a deeper understanding of coffee extraction.

Utilizing physics and data collected by ourselves and our colleagues, we have come to the conclusion that the ideal ratio for filter is 1 gram for every 17 grams (or milliliters) of water.

Our ideal beverage yield is:
10oz or 295 grams, to achieve this, we use 20 grams of coffee and 340 grams of water.


Since our coffees are a lighter development, we recommend using water in the 201° - 203°F. And remember, the better your water = the better the coffee.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

Perfect brewing recipe for espresso

While espresso can be a more involved extraction, a good starting point for all of our coffees is:

1:2; 1 gram of coffee for every 2 grams (or milliliters) of water.

In the cafes, we currently use 16 grams of coffee for 34 milliliters of extracted coffee at around 30 - 32 seconds in time with ideal water quality.

Since our coffees are a slightly lighter development than most, we recommend using water around 201 - 202°F.

To trouble shoot your espresso extraction, grind your coffee finer if the espresso is sour or coarser if it is bitter to taste. To increase sweetness, increase your yield. To increase body, reduce the yield.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

What is the ideal resting period for brewing our coffees?

When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee.

Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date.