Caturra Chiroso Coffee
Caturra Chiroso
Producer: Jonathan Alexis Delgado Zúñiga
Farm: El Diviso
– Huila (Pitalito - Bruselas)
- Stock
Aromatic Notes:
Orange, grapefruit, liquorice, tangerine, brown sugar.
Origin
Colombia
Department
Huila (Pitalito - Bruselas)
Farm
El Diviso
Altitude
1.920 MASL
Producer
Jonathan Alexis Delgado Zúñiga
Species
Arabica
Variety
Caturra Chiroso
Process
Washing
The husk and mucilage are separated from the fruit using a pulper and then the seed is fermented and washed with water. Afterwards, the seeds are dried.
Fermentation
Anaerobic with heat shock
The coffee is first left to oxidise for 36 hours before undergoing anaerobic fermentation for 80 hours. The coffee is then washed with water at 50 degrees Celsius so that the temperature fragments the structure of the beans and the aromatic and floral compounds acquired during fermentation can be fixed (the coffee is left submerged in the water for 30 minutes until it reaches room temperature).
Drying
Mechanic
In the drying stage, dehumidifying machines are used in a controlled environment. This type of drying works with air that extracts the humidity, allowing the volatile compounds in the coffee not to be lost during drying. This entire stage takes 50 hours. These equipment and processes ensure that the variables present in both fermentation and drying can be standardised and controlled, thus always obtaining a similar profile.
Packaging
70 kg sacks
Grainpro type bag plus jute bag
Harvest
Manual