The cherries were fermented for about 3 days in open tanks, after that they were de-pulped, and fermented for about 3 days in anaerobic tanks.
Drying Method:
After the second fermentation, the coffee was dried for 3 days in mechanical dryers.
Storage:
Control temperature warehouse
Coffee details
Description:
The varietal was created with a crossing experiment of selected
Caturras and Geisha. The main reasons for creating this varietal
were to increase the amount of resistances to the coffee rust and
also adaptability to dry seasons. The research started in 2011 with
a first selection of Caturras planted in Potosi farm and the hybrid
result of that selection was planted in the field in 2014. Three
years later in the first harvest the cherries were processed to
verify the cup and as expected it had a lack of complexity. More
than a good cup the team was looking for a difference in the
physiology of the trees, production of fresh cherries per tree,
etc. Once this second phase was finished and the results were shown
the last crossing was done using the geisha varietal previously
selected from Cerro Azul farm. The first lot with this new hybrid
was planted in 2017 in one of the highest lots in Potosi farm (1860
masl).
Fragrance / Aroma:
Jasmine, apple, pear, coriander seed, melon, ginger, and citrus flower.
Tasting Notes:
Cardamom, lemongrass, cinnamon, brown sugar, coriander seed, pear, green apple, ginger, watermelon, creamy body, and malic acidity.
