Disruptiva Natural Layered Ferment Caturra - Peaks Series

We're Tasting Big, buttery, and beautiful. This is definitely a unique one. Think dark cherry, green apple and hibiscus tea sweetness. Buttery Chardonnay-like lactic and malic acidities. Huge white chocolate body. Surprisingly clean for such an eclectic composition. About Over the course of one week, the freshly ripened Caturra fruit is harvested daily and sealed in anaerobic bags at the end of each day. The coffee on the first day spends seven days fermenting, the second has 6, the third has five and so on. The each day lot is blended together to achieve an average time of 3.5 days. Each day, or layer, contributes something unique to the overall profile, and the resulting coffee is correspondingly complex. This practice of combining day lots is common throughout Colombia, known as Cochadas or Tortas - but with a few differences. Normally, this technique is utilized to reach more significant volumes when selling and minimize labour on the farm. It's also normally done by first pulping the coffee and letting it pile up in ceramic tanks below the wet mill, giving it a layered effect (torta means cake) before blending and drying it. With Disruptiva, the technique was done anaerobically and the intention was to add nuance and layers without funk to the cup. Price paid by LULO to DISRUPTIVA: $15usd/kg. Coffee Specs Farm Name San Antonio Producer Libardo Abril Variety Caturra Process Natural Cochadas Harvest Spring 2026 Country Colombia Region Moniquira, Boyaca Altitude 1700masl Drying Method Elda, 18 days This Coffee Comes to You From... Moniquira, Boyaca, Colombia