Description
Location: Buesaco, Narino
Altitude: 1800-1900 MASL
Temperature: 14-21 deg C
Soil: Volcanic Ash
Annual rain: 1700-2000mm
Arabica Varietals: Caturra
Process: Washed
Farm: Finca El Paraiso
Producer: Harold Benvidez
In the cup: Red fruits, raw cacao, orange and chocolate.
This coffee was picked following a strict ripeness criteria. the cherries were placed in water tanks to fermented for 70 hours. The coffee was then pulped and washed twice before being placed on raised beds until the ideal moisture content was achieved.
Harold had hoped to become a professions soccer player. Unfortunately he injured his knee when he was twenty years old and decided to work with his father, Francisco, at the family farm. Harold grew a passion for coffee and took over the farm when Francisco turned 75. This lot is Harold’s first microlot.
This lot is 100% Caturra. This variety originated in Monas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more reistant to plant diseases than Bourbon,
(info courtesy of Cofinet)
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