About This Coffee

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.

Flavor Profile

Coffee Details

Type

Single Origin

Process

Other

Roast Level

Medium-Light

Origin

🇨🇴 Colombia

Varieties

Caturra

Altitude

1,450-1,500m

Farm & Producer