CATUAI´S CREAM

Dark chocolate, cream, rum, Guava, pineapple, and watermelon notes.
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INFORMATION

PROCESS

HISTORY

ORIGIN

Origin

Huila
VARIETY

Variety

Catuai
ALTITUDE

Altitude

1.700 MT
Natural Anaerobic
This coffee has a natural anaerobic fermentation of 94 hours submerged in water without a lid and then dried mechanically for 10 days with stalls of drying during the night, and then finished with stabilization of 20 days before the milling.

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

Luis Anibal Calderon
villa Betulia
This coffee comes from a well-known producer in Huila, Luis Anibal, who has been recognized by his farm Villa Betulia with many different varieties, which, include this Catuai micro-lot! Located in the heart of San Agustin, Huila, he has been working with his family to promote specialty coffee through all his neighbors and relatives, creating an outstanding effect in his coffees and his community! We are really happy to start now promoting his coffees and for sure there will be coming more from him in the near future!
8X2A3847

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