HEIGHT: 1.700 m.a.s.l
VARIETY: Caturra, Colombia
Toffee, marzipan, almond, milk chocolate, yellow plum, full-bodied.
This coffee has been cultivated in the Huila region, by the hand of Olegario Ortiz Chilito, who obtained the third place in the VII Fair of High-Quality Special Coffee of Huila, in 2018.
The coffees of this region are characteristic for their notes of chocolate, vanilla, body and acidity. In this lot we have two different types of grain; mostly Caturra and to a lesser extent Colombia.
The coffee bean of the Caturra variety is distinguished by its acidity and low or medium body. It has less clarity and sweetness than its ancestor, Bourbon. The coffee plantations of this grain were developed for the first time in Brazil, and these small trees can be found in Colombia, Costa Rica and Nicaragua.
The grain known as Variety Colombia gives notes of classic flavours such as caramel and chocolate with small hints of sweet cherry and has a lot of body. This Caturra hybrid was developed in Colombia, produces many cherries and resists pest attacks well, making it very popular on small farms.
It has been processed with the washing technique, very typical in Colombia, with 30 hours of fermentation in the tank before transferring it to the beds for 20 days, under parabolic dryers.
Thanks to this process, a classic Huila profile is revealed, with a very clear acidity, intense sweetness of honey, toffee, some floral notes and yellow fruits like plum.
It will be ideal for preparation as an espresso and also as latte or cappuccino.