CATURRA LAS MARIPOSAS HW

Origin, Producer, and Process Information

Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia

Total Crop Area

10 ha.

Rainfall

1.340mm/year

Farm

Potosi

Process

Hybrid Washed

Altitude

1.400-2.000 masl

Humidity

73%

Temperature

17C-22C

Cup Profile

Fragrance and aroma: White chocolate, plums, and citrus flower.
Taste and aftertaste: Chocolate, red fruits, vanilla, good sweetness, dense body, medium high acidity, a very uniform coffee.

Fermentation

Manual and rigorous picking. 36 hours of fermentation in whole cherries in a special barriel with open air. Once this hours are complete cherries are pulped to then start the second fermentation in mucilage for 24 hours. 

Drying

After fermentation coffee is washed and taken to the mechanical dryers where it last around 5 days at a temperature of 35°C. The parchment is stored in a temperature control warehouse (18° – 20°C) until the lot are exported.