Brandywine Coffee Roasters
Wilmington, DE, USA
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
Tamarind
Earthy
Dried Fig
Type
Single Origin
Origin
Colombia
Roast
Medium-Light
Species
Arabica
Varieties
Caturra
Process
Other
Altitude
1450-1500m
Producer
Jairo Arcila
Farm
Castellon