WILD CATURRON

CATEGORY 
Reserve
VARIETY 
Caturron
PROCESS 
Natural Anaerobic
ALTITUDE 
1.600 MT


FARM  
Villa Betulia
REGION
Huila
MUNICIPALITY  
Acevedo
PROFILE
Red and yellow fruits combination, with malic acidity and a full body followed by juicy aftertaste.
HISTORY: 
Let's talk about Villa Betulia farm. It's been in the game for about 15 years now. Back in the day, it was all about the classics – Castillo and Colombia varieties ruled the roost. But around 12 years ago, a change was in the air. They decided to mix things up. First came Geisha, a real game-changer. And you know what? It worked like a charm! So, they thought, why stop there? Now, Villa Betulia boasts over 20 varieties, and not a single one is your run-of-the-mill type. It's like a coffee carnival out there.
PROCESS DESCRIPTION: 
This coffee undergoes a 150-hour fermentation, starting with 36 hours of aerobic fermentation and transitioning into anaerobic conditions within plastic bags. Following this, it experiences a controlled mechanical drying phase in a silo, lasting 8 days at temperatures below 45 degrees Celsius. This meticulous process aims to preserve the intense flavors developed during fermentation. It's more than just coffee; it's a flavor journey with a compelling story.

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