This micro lot is one of his first natural coffees at this farm. After the Caturra and Colombia cherry was picked at its peak moment of ripeness, cherries were treated it to a flote or float, to remove any debris or under-ripe cherry.
The coffee was then put into small tanks and fermented for 80 hours. The cherries were then put out to dry on raised beds as well as on a patio for a period of 45 days.
VARIETAL: Caturra, Colombia
PROCESSING: natural
ALTITUDE: 1800 masl
OWNER: Euclides & Nelsy Sanchez Aldana
REGION: Huila, Algeciras
TASTING NOTES: Medium acidity, nice sweetness, plum, cane sugar, light body
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