This lot is located at an altitude of 1350 meters above sea level and spans across 14 hectares of land, exclusively growing the Maracaturra coffee variety.
The processing of coffee from this lot involves careful selection of coffee cherries, floating, and depulping. The coffee is then left to ferment for 18 to 24 hours. An essential feature of this lot's processing method is the semi-washing process. After fermentation, the coffee is rinsed with clean water, but not entirely. This allows about 30% to 40% of the mucilage to remain on the fruit, which greatly influences the final cup profile.
The coffee plants are grown under a canopy of forest, fruit, and musaceae species, which provides them with ample shade and a naturally diverse ecosystem. The harvesting process is meticulous and ensures that only ripe coffee cherries are picked.
Flavour Notes: Orange, smoked apple, dark chocolate, red berries
Processing: Semi-Washed
Cup Score: 86
