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Juicy Fruit - Yellow+Red Caturra, Tolima, Colombia

 

We Taste: Strawberry, Honey, Hazelnut

Process: Anaerobic Natural

Variety: Red and Yellow Caturra

Farm: El Vergel

Producer: Shady and Elias Bayter

Origin: Tolima, Colombia

Altitude: 1350 MASL

Sorelina paid Forest Coffee/El Vergel $6.01 USD FOT

More about this coffee, from Forest Coffee and the Bayter Bros.

This Red & Yellow Caturra is one of the flagship coffees produced at EL VERGEL, located in the micro-lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. Processed with a unique method at the estate that consists of a special anaerobic 2 step anaerobic fermentation to develop a more intense but clean profile, to showcase all the attributes of the variety combined with flavors unique from the process, which is then dried at the sun for 15 to 25 days

This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 day to homogenize the beans and promote complexity to the profile

 

We Taste: Strawberry, Honey, Hazelnut

Process: Anaerobic Natural

Variety: Red and Yellow Caturra

Farm: El Vergel

Producer: Shady and Elias Bayter

Origin: Tolima, Colombia

Altitude: 1350 MASL

Sorelina paid Forest Coffee/El Vergel $6.01 USD FOT

More about this coffee, from Forest Coffee and the Bayter Bros.

This Red & Yellow Caturra is one of the flagship coffees produced at EL VERGEL, located in the micro-lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. Processed with a unique method at the estate that consists of a special anaerobic 2 step anaerobic fermentation to develop a more intense but clean profile, to showcase all the attributes of the variety combined with flavors unique from the process, which is then dried at the sun for 15 to 25 days

This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 day to homogenize the beans and promote complexity to the profile

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