Colombia | Finca Anaya - Caturra Floral

Tasting Notes: Peach rings, oolong tea, hibiscus, passionfruit Origin: San Adolfo, Huila, Colombia Elevation: 1600 masl Varietal: Caturra Process: Thermal Shock Washed and Co-Fermented with cholupa (passionfruit) About: This is the description provided by the team at Anaya: The first step is to harvest the Caturra cherries at their peak ripeness. Then, we float the coffee to remove impurities such as branches, empty beans, and overripe cherries, aiming for a clean and homogenous mass. Pre-ferment (starter): We perform a pre-fermentation using yeasts (Saccharomyces cerevisiae) and chulupa, which is left to ferment for approximately 48 hours. This stage develops an intense aromatic base and helps to fix the fruity and floral character we seek in the bean. Main fermentation (inoculation): Subsequently, we inoculate the pre-ferment into the pulped coffee mass and ferment for 36 hours in sealed 200-liter plastic drums, achieving a natural integration of the fruity compounds without losing clarity in the cup. Thermal shock and drying: Finally, we perform a thermal shock to stop fermentation and stabilize the bean. Then we slowly dry the coffee in traditional dryers for 10 to 15 days, until it reaches a stable moisture content for storage and hulling. Rest and house recipe: We're resting this for ~14 days before brewing. V60 - 202° water, 1:16.5 ratio, 23 clicks on the Commandante C40 MK2 0:45 bloom, followed by two equal pours to total volume. Roast Level: Intensity: Whole Bean Coffee | Net wt. 8 oz.