Location: Circasia, Quindio / La Davisa
Altitude: 1700-1800 MASL
Temperature: 14-26 deg C
Soil: Volcanic Ash
Annual rain: 1900-2000mm
Arabica Varietals: Castillo
Producer: Sebastian Gomez
In the cup: Dark Chocolate, Stone Fruits, Caramel and Lime
This coffee was grown by Sebastian Gomez at the farm La Divisa . This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
(info courtesy of Cofinet)