ANCESTRO CATURRA

Caramel, chocolate, honey, lime, and nut notes.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Caturra

Altitude

1.400 MT

Natural anaerobic

This caturra went through an natural anaerobic fermentation process in cherry for 96 hours. It was then pulped in plastic tanks and fermented for another 48 hours. After this, a stage of drying is carried out on a patio for 12 days and stabilized for a month in plastic bags and tules.

1. BEFORE THE PROCESS

2. PRE- FERMENTATION

PROCESSING PHASE

3.1 KOJI PROCESS

3.2 ANAEROBIC PROCESS

3.3 AEROBIC PROCESS

3.4 CARBONIC MACERATION

3.5 MOSTO PROCESS

DRYING PHASE

4.1 MECHANICAL DRYING

4.2 SUN DRYING

5. AFTER THE PROCESS

Rivera family

Brisas

A family business that began in 1926, with the great grandfather of the family, who after years of working hard to sell his coffee, joined the federation of coffee growers to help other coffee growers in the region to improve their processes. With the help of his grandchildren, who help with all the processing of his coffee, they educate future generations in La Mesa de Elias about the education of specialty coffee.