1,350 - 1,400 MASLTasting Notes:
Black Tea, Peach, Dark Chocolate, NougatRoast Level: LightDescription: This coffee was grown by Hernando Arcila at the La Cristalina farm. The coffee was exposed to a dry aerobic fermentation for 24 hours then placed inside Grainpro bags for 90 hours maintaining a temperature below 22C. In this anaerobic environment, the bacteria feed on the carbohydrates and sugars found in the mucilage. This leads to a higher concentration of lactic acid. Finally, the coffee was pulped and placed on raised beds at a temperature below 35C until ideal moisture content was achieved.
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 plant diseases than Bourbon.