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 flavorous 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.
About this coffee
Cupping score: 88.00
Farm: El Vergel
Producer: Elias and Shady Bayter
Altitude: 1350 MASL
Variety: red and yellow caturra
Processing: anaerobic natural
Caturra – A compact plant with good yielding potential of standard quality in Central America. Very high susceptibility to coffee leaf rust.
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.