|Altitude:||1,500-1,600 metres above sea level|
Cherries for this lot are picked only when they turn a dark purple colour. They are then exposed to a dry fermentation of 17 hours before being pulped. This fermentation takes place inside hessian bags below 18 degrees celsius. The coffee is then dried on parabolic dryers to a 10% moisture content.
Luis Anibal has been growing coffee for over 20 years but only sold his first specialty lot in 2013. He was one of the first Colombian growers to produce Gesha, planting 5,000 Gesha trees in 2012 when very few knew about this variety in Colombia. He now grows around 25 varieties.
This microlot is 100% Caturron. This variety is a rare mutation of Caturra first discovered in Acevedo, Huila.