With the Caturra 100Hr, Elkin Guzman and Café 1959 tried to do something unique. They applied techniques to this lot which they use for their very special and exotic coffees. We can promise that you have never tried out a fully washed Caturra, before this one. The amount of different fruits, sweet complexity and sweet and sour after taste allowed this lot to be selected as an exclusive series of Café 1959.
Elkin Guzman has been recognized as one of the best multigenerational coffee producers of Colombia in the last decade. He is very passionate and interested in his scientific approach on coffee production. He is inspired by methodical research and experimentation, and is something of a data nerd, especially when it comes to unlocking the secrets to top quality coffee.
Elkin and José from Café 1959 have decided to work together, and they have created the heat and cold process. They have applied this process to different coffees grown at El Mirador estate (Elkin Family’s Farm).
Caturra 100Hr Process Protocol
At El Mirador Farm, starting with heat in the fermentation, the reproduction of the micro-organisms in the anaerobic environment increases vastly. When the population of bacteria reaches the desired amount, the coffee is passed through a cold fermentation process, where it is carbonic macerated for 100 hours with the right population of micro-organisms whose fast reproduction has been stopped.
Once the fermentation process is completed, the coffee is fully washed with pure mountain water and then slow dried for approximately 18 days.
The drying process is slow to ensure the parchment on each cherry remains intact, thus protecting the incredible qualities developed in the beans.
– Coffee Name: Caturra 100Hr
– Grade: Excelso
– Country: Colombia
– Region: El Mirador, Pitalito, Huila
– Altitude: 1.600 m.a.s.l
– Varieties: Caturra
– Drying: Slow dried
– Processing: Fully Washed
– Fermentation: 100hr Carbonic Maceration
– Notes: White sugar, candies, banana, cherry tomato
– Aftertaste: Complex savory like tomato and rasberry with chocolate
– Acidity: Rasberry – Brilliant acidity
– Body: Rounded
– SCA Score: >88