Location: San Isidro, Huila
Altitude: 1700-1750 masl
Annual rainfall: 1600-2000mm
Arabica varietal: Caturra
Soil: Clay loam
Process: Extended fermentation
Producers: Edilberto and Johan Vergara
In the cup: Plum, honey, cocao, strawberry and panela
Produced by Edilberto and his son Johan at Finca Las Flores. For this microlot, cherries were strictly picked with the same level of ripeness. They were exposed to a dry anaerobic fermentation for 60 hours. The beans were then pulped and left to ferment without water for an additional 75 hours. They were then shadow-dried in parabolic beads to the ideal moisture content.
This microlot is 100% Catyurra. This varietal originated in Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon. Caturra produces more coffee and it is more resistant to disease than Bourbon.
(Info Courtesy of Cofinet)