Alvaro Sarrias

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Alvaro-Sarrias-site.png

Light and creamy body - Sweet, orange and lemon, cacao nibs finish

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Caturra is a dwarf mutation of the bourbon variety first discovered in Brasil a hundred years ago, and then selected by the IAC (Instituto Agronomico of Sao Paulo State in Campinas) to be widely distributed in Central and South America.

 
 
 
 
 
 

LOCATION

1700 masl
Vera de Las Mians, Pital, Huila, Tarqui, Colombia

HARVEST

January 2018

CULTIVAR

Caturra

FARM

Finca El Higueron

OWNER

Alvaro Sarrias

COOPERATIVE

Coocentral

 

PICKING & CARRYING

The hillside where the coffee is planted is incredibly steep, so pickers are paid accordingly considering how hard it is to move and carry cherries around here. Three to four passes are done through the harvest period.

PULP PROCESSING

A small pulper is used to separate the skin and pulpe from the bean, leaving the mucilage.

FERMENTATION

Concrete tanks are used to ferment the coffee with a traditional alternance of dry-fermentation for up to two days, rinsing from time to time and removing the mucilage with this process.

DRYING

Coffees as parchment are dried on raised beds for two weeks under a small green house.