From the Roaster's Corner:
New Origin of the Month: Colombia Caturra Gilberto Rojas - Microlot
Anaerobic Process: New Flavours Through Innovation
This special coffee was produced by Gilberto Rojas. For this Micrlot, cherries were strictly picked with the same level of ripeness, exposed to a dry and anaerobic fermentation of 24 hours before pulped, later pulped and shadow-dried in parabolic beds to ideal moisture content. Read more about Anaerobic Fermentation here.
This Microlot is 100% Caturra. This varietal was originated at Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon
Region: Acevado, Huila
- Varietal: Caturra
- Altitude: 1650 - 1750 masl
- Process: Anaerobic Fermentation at 18-23 degrees celsius
- Tasting Notes: Apricot to Toffee aromatics with soft, silky and smooth body, tropical fruits notes with pronounced apricot, well balanced, medium acidity
Roasted both for espresso and filter
If you would like your beans to be ground, please state for what coffee maker you require the coffee, and if it is an espresso machine, state the make and model in the comments section at checkout.