Colombia Gaitania

Varietal: Castillo, Caturra

Process: Washed

Altitude: 1700-1900 m.a.s.l.

About

Produced by Rafael Amaya and his son, this microlot was exposed to a long dry anaerobic fermentation of 60 hours with the pulp on. This fermentation takes place inside the bags which the pickers use to collect the coffee and at the coldest part of Rafael’s farm where the temperature never exceeds 15 deg. celsius. The coffee is pulped and then exposed to a further 90 hour fermentation. This second fermentation takes place inside ceramic tanks below 16 deg. celsius and the coffee mass is not agitated at all. Afterwards the coffee is placed on raised beds and dried to the ideal moisture content This microlot 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 disease than Bourbon.

Flavour Profile: 

Peach iced tea and citrus