Variety: Yellow Caturra
Altitude: 1950 m.a.s.l
Producer: Jorge Elias Rojas Vasquez
Notes: Yellow Fruits, Honey, All Spice, Creamy
The coffee cherries are harvested at their peak ripeness, after that they are floated in water tanks to take out impurities like sticks, leaves, bitten & unripe cherries. After that the fermentation starts dry – aerobic oxidation – and then gets step-by-step submerged in water under temperature control. Twice a day the coffee mass is stirred to homogenize the fermentation & oxidation process. Afterwards the coffee is dried during 29 days with interruptions to stabilize water activity.
Fermentation: 180 hours; begins aerobic and when the coffee mass reaches up to 95°F it’s cooled down with spring water showers, and step by step it gets submerged. The coffee is then dried for 29 days at 60.8 °F - 95°F, with interruptions at days 13, 19 & 26.
Process: Yellow natural (yellow refers to the green coffee color)
This will be a delight for any specialty coffee lover!
Note: To ensure the highest quality, all coffee is roasted-to-order.