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I koppen: Skiktad, söt och med pigg syra. Runda smaktoner av körsbär och ananas, och roliga toner av rum och cola
Koppning: 88 poäng
Munkänsla: Fylligt, krämigt.
Botanisk variant: Caturra
Process: Anaerob bärtorkat
Producent: Danilo Perez / Finca La Cabaña
Växthöjd: 1850 möh
Region: Huila
Background:
Spanning 40 hectares of stunning volcanic landscape, La Cabaña Farm in Huila is a paradise for the 250,000 coffee trees that grow there. The soil is lush and fertile, whilst the bright sunlight and excellent access to water mean Huilanese farmers can grow exceptional coffees almost all year round. Here we meet Danilo Perez - a young producer who has been involved in coffee from a very young age.
Danilo is an ambitious producer, with expertise particularly in post harvest processing. His particular strength lies in his capacity to create laser clean naturals and honeys. Always looking to push the boundaries of what is possible, he has been experimenting with new varieties and also with anaerobic fermentation. This caturra lot was grown at 1,700 – 1,900 masl, and processed in sealed tanks where oxygen was removed this creating a controlled anaerobic fermentation for whopping 200 hours! Afterward the cherries were then sun-dried as a natural in raised drying beds for 19 days, in temperatures between 14 – 23 celsius.
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production.