Location: Armenia, Quindio
Altitude: 1400-1450 masl
Annual rainfall: 1900-2200mm
Arabica varietal: Caturra
Soil: Volcanic Ash
Process: Thermal Stroke (Natural)
Grower: Jairo Arcila
In the cup: Dragon fruit, papaya, cherry, strawberry, molasses, nectarine and sweet chocolate
Grown by Jairo Arcila at Finca Santa Monica.
Cherries were placed inside an anaerobic environment for 48 hours, afterward, this lot was dried inside mechanical dryers for 20 hours at 35 ºC. Cherries were later taken out of the dryers and placed inside an anaerobic environment for 20 hours at 70 degrees ºC, afterward dried until ideal moisture content was
This micro-lot 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.