Description
Altitude: 1600-1650 MASL
Temperature: 18-27 deg C
Soil: Clay Loam
Arabica Varietals: Caturra
Process: Natural
Farm: El Libano
Producer: Javier and Hector Rubio
In the cup: Raisins, cacao, strawberry, panela and cranberry
This coffee is produced by Javier Rubio and his brother Hector. Both brothers are members of Tres Rayas Coffee Cooperative. For this microlot, cherries were strictly picked with the same level of ripeness, hand sorted and later exposed to a dry extended anaerobic fermentation of 24 hours. Afterwards the coffee was placed on raised beds for 21 days until ideal moisture content was achieved. Javier Rubio’s farm is 5.5 hectares, he also growns 15 different types of native trees at his farm and looks after the preservation of animals in the region. This is the first time Javier has processed a natural processed coffee. This microlot is 100% Caturra. This varietal was originated at Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon. Caturra varietal produces more coffee and it is more resistant to disease than Bourbon
(info courtesy of Cofinet)
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