Pigmentation Experiment
At POMA, we're continually exploring the factors that influence the sensory profile and overall quality of coffee. In this controlled experiment, we examined whether the pigmentation of coffee cherries, specifically comparing coffee fruits with orange ripening colour with the traditional red ones - and whether it plays a role in the final cup quality. While fruit color mutations are common in coffee varieties (often arising from changes in anthocyanin or carotenoid pathways), their direct effects on coffee quality and chemistry have been greatly underexplored. This study aimed to isolate pigmentation as a variable by growing both clones of the same variety ‘Caturra’ under identical conditions.
Inside the box, you’ll find two versions of the Caturra variety. The first is the red-pigmented version showcasing a classic profile with dense sweetness, vibrant acidity, and complex red fruit-forward aromas, while the second one is the orange-pigmented mutation, producing a coffee with richer sweetness, tropical yellow fruit notes, and honeyed complexity.
What’s in the box
150g - Red Pigment Caturra
150g - Orange Pigment Caturra
20ml - Poma x Apaxlab Tonik (1) mineral concentrate
- Coffee will be roasted on March 17 and ship the following day
- DHL Express within 1-3 days from Denmark
Red Pigment Caturra
A classic representation of the Caturra variety showcasing the sweet and fruit-forward profile that is so characteristic of the variety. You will find ripe aromas of red fruits, caramel, and dense sweetness that harmonize perfectly to create a balanced and creamy profile in the cup, combined with a pleasant vibrant acidity and a long, fruit-forward aftertaste.
Orange Pigment Caturra
This lot of Caturra, a result of the orange pigmentation mutation, offers a surprising and indulgent expression of the variety. The dense sweetness of the Caturra mingled with the tropical richness from elevated carotenoids integrated perfectly to fully showcase the potential of fruit color variations to manipulate quality. Expect aromas of mango, apricot, and honeyed notes with a buttery mouthfeel and a delicate balance between richer sweetness and subtle yellow fruit elegance.
Tonik [1], mineral concentrate
We have teamed up with Apax Lab to develop a specific water profile that enhances the flavor of our coffees to their fullest potential. This water blend is carefully crafted to balance and elevate all the unique qualities of the coffee beans.
Pigmentation Experiment
To ensure any observed differences stemmed solely from the genetic variation in fruit pigmentation, we conducted the trial in a climate chamber in a climate-controlled greenhouse. This setup allowed precise regulation of temperature (maintained at 22°C daytime, 16°C nighttime), humidity (80%), light exposure (simulating moderate shade with LED grow lights at 300 µmol/m²/s and a photoperiod of 12 hours), and drip fertigation (drip system delivering consistent nutrients via a balanced nutrition mixture).
- Both the orange Caturra (a stable mutation selected for its orange fruits, rich in carotenoids) and red Caturra (the standard form with anthocyanin-dominant red pigmentation) were propagated from cuttings to ensure genetic uniformity.
- Plants were grown side-by-side in identical pots with the same soil mix (peat moss for optimal retention and drainage and pH 5.8).
- All agronomic practices were synchronized: pruning, thinning, harvesting etc.
- Post-harvest processing followed our standard cold-washed protocol: depulping, 48-hour cold storage at 8°C, washing, and controlled slow and cold drying to 11% moisture.
This rigorous control eliminated confounding factors like weather, soil heterogeneity, agronomical factors, processing, etc., allowing us to attribute outcomes directly to the pigmentation differences.
Poma Research Station
Our Coffee Research Station was established six years ago in a climate-controlled greenhouse in Fyn, Denmark. Within this greenhouse, we manipulate environmental factors based on algorithms that mimic plant processes. This allows us to study how coffee trees react to climate change while also maintaining a stable environment for investigating the impact of farming practices.
Cold Washed Process & Slow Drying
The coffee cherries were subjected to an initial cold storage period of 48 hours at 8°C. This gentle chilling process preserves and intensifies the coffee’s aromas without inducing fermentation, thereby safeguarding its natural taste profile. Subsequently, the cherries were depulped and underwent thorough washing and drying at low temperatures in a pressurized, rotating tumble dryer. This meticulous drying procedure ensures uniformity, resulting in a clean and crisp final product.
Technical Data
Producer: Poma
Origin: Poma Research Station, Denmark
Altitude: 1800 masl (simulated)
Varietal: Orange Caturra and Red Caturra
Process: Cold Washed
Harvest: Dec 2025
Brewing Advice
Rested coffee
We recommend resting our coffees for at least 10 days after the roast date, and we often find our coffee the most expressive around 3 weeks.
Water
To prepare, simply add 3.0g of the mineral concentrate to every 1 litre of high-quality demineralised water, then give it a good shake. This curated mixture will result in a mineral concentration of 90 parts per million (ppm) of perfectly balanced mineral compositions, optimising the brewing conditions for an exceptional coffee experience.
Brewing Parameters
We recommend using 13 grams of coffees to 200 grams of water. A coarse grind size approximately 900 micron. Brewing temperature 92C. Our brewing pattern is a 50g circular pour every 40 seconds. Total brew time is 3:00.
