COLOMBIA CATURRA DOUBLE FERMENTATION

Washed

Tastes Like: Papaya, Banana Cream, Toffee

This double-fermented, single-variety Caturra smallholder lot is cultivated in carefully selected plots within farms that offer the best agronomic conditions, ensuring high-quality raw material from the very beginning. Harvesting is done manually, cherry by cherry, by the producers themselves. Once picked, the coffee undergoes a flotation process to eliminate defective beans. It is then placed in concrete tanks to begin a first natural and carefully controlled fermentation, which lasts between 28 and 40 hours. After that time, the coffee is depulped and goes through a second fermentation that lasts between 24 and 36 hours. During this period, the producers stir the coffee constantly to ensure a uniform and consistent fermentation. Once the coffee reaches its optimal fermentation point, it is thoroughly washed with clean water in three stages, allowing for the complete removal of the mucilage and a final physical selection to eliminate any remaining defective beans. The drying process is carried out under the sun, on raised beds or solar patios, taking advantage of natural wind and heat. The beans are constantly moved to ensure uniform drying and to avoid over-drying. The goal is to bring the coffee to the ideal moisture content of 11%, preserving its freshness, structure, and cup quality.