Caturra Chiroso
Natural
Caturra Chiriso Natural – Data Sheet
– Coffee name: Caturra Chiroso Natural
– Grade: Product of Colombia
GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: Las Flores
– Altitude: 1.800 m.a.s.l
GROWING CHARACTERISTICS
– Varieties: Chiroso
– Drying: Canopies
– Processing: Natural
– Fermentation: Anaerobic & Aerobic
ORGANOLEPTIC CHARACTERISTICS
– Notes: Licorice, Mango, Cherry, Prune, Roses, Molasses, Watermelon, Milk Chocolate, Vibrant, Bright, Velvety, Balanced, Lingering
– SCA Score: >87
Caturra Chiroso Natural Process
Step 1:
- Floating and selection of picked cherries – only ripe berries are chosen.
- 12-hour oxidation at room temperature of 25°C.
- Anaerobic fermentation in bags and plastic bins for 50 hours at an average temperature of 16 to 18°C.
- The cherries are transferred to tanks for a 60-hour oxidation, leaving them to reach a maximum temperature of 42°C.
- Afterwards the coffee cherries are moved to tanks where they are submerged under water which is at 45C, with leachate recirculation for 70 hours.
Step 2:
- The drying process starts in canopies at a maximum temperature of 32°C.
- The drying is interrupted when an 18% humidity level is reached.
- The coffee is then moved to black bags in a dark storage room leaving it to rest for 60 hours, to continue with the drying process until reaching up to 11% humidity.
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