This experimental process caturra from Huila Colombia is wildest, “winey-est”, most intense coffee we have offered to date. Think cherry liqueur and dark, high %, fruity cacao bar. Reminiscent of Mon Cheri chocolates, sweet and winey—comparable to the funky delicious flavors we love from natural wines.
Our new friends from Cofinet shred this coffee with us, and we couldn’t resist to grab a small amount.
The beautiful underlying coffee is produced by one of the farmers that the team at Cofinet has worked with for the longest time (4 years). Danilo and his father Gilberto have been growing coffee for 60+ years now, and they have developed innovative processing methods and helped many neighbors to improve the quality and complexity of their coffees.
This caturra lot was grown at 1,700 – 1,900 masl, and processed in enclosed tanks free of oxigen seeking controlled anaerobic fermentation for whopping 200 hours! The cherries were then sun-dried as a natural in raised drying beds during 19 days, in temperatures oscillating between 14 – 23 Celsius.
If you havent tried coffees produced with experimental processing this is a wonderful example to dip into that funky world.
Location: Garzón, Huila
Producer: Danilo Perez
Altitude: 1,700 – 1,900 m.
Process: 200 hr anaerobic fermentation natural