Natural Caturra Chiroso Colombia 100g

TRACEABILITY:

FLAVOUR NOTES:

• DARK CHERRY
  
• MUSK SWEETIES
  
• ROSES
• WATERMELON
  
• MILK CHOCOLATE
• INSANE!
  

SCA Score: >87

GEOGRAPHIC LOCATION

• Country: Colombia
  
• Region: Huila
  
• Farm: Las Flores
  
• Altitude: 1800 m.a.s.l

GROWING CHARACTERISTICS

• Varieties: Chiroso
• Drying: Canopies
• Processing: Natural
• Fermentation: Anaerobic & Aerobic

CATURRA CHIROSO NATURAL PROCESS

Step 1:

• Floating and selection of picked cherries – only ripe berries are chosen.
• 12-hour oxidation at room temperature of 25°C.
• Anaerobic fermentation in bags and plastic bins for 50 hours at an average temperature of 16 to 18°C.
• The cherries are transferred to tanks for a 60 hour oxidation, leaving them to reach a maximum temperature of 42°C.
• Afterwards, the coffee cherries are moved to tanks where they are submerged under water which is at 45C, with leachate recirculation for 70 hours.

Step 2:

• The drying process starts in canopies at a maximum temperature of 32°C.
• The drying is interrupted when an 18% humidity level is reached.
• The coffee is then moved to black bags in a dark storage room leaving it to rest for 60 hours, to continue with the drying process until reaching up to 11% humidity.