WILD CATURRON

Red and yellow fruits combination, with malic acidity and a full body followed by juicy aftertaste.

Spot:

Annex
Dupuy
Green Room
Melbourne
MENA
NY
Rotterdam
UK

Origin

Huila

Variety

Caturron

Altitude

1.600 MT

Natural Anaerobic

This coffee has a wild and long fermentation of 150 hours, of which the first 36 were aerobic and the following hours, were anaerobic in plastic bags. Then was followed by a mechanical drying phase in a silo of 8 days at below 45-celsius degrees which helped to maintain and have that intensity created during the fermentation.

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

Alonso Bustos

El Mirador

Alonso is a dreamer! He is from Acevedo-Huila, where he has his farm El Mirador, and lives with his wife, his 3 sons, and grandsons! His focus on coffee is to always be improving every day, and that has been his journey over the last 8 years when he was introduced to the specialty world of coffee. Nowadays, Alonso not only has become a great specialty coffee grower but instead he has also included many of his friends and family who are involved in coffee to work towards quality instead of quantity. He also comes from a 2nd generation of coffee growers, which created in him a very special bond with this crop and his dream is to be in it for his whole life!