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Caturra Chiroso

Natural

Caturra Chiriso Natural – Data Sheet

– Coffee name: Caturra Chiroso Natural
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Huila
– Farm: Las Flores
– Altitude: 1.800 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Chiroso
– Drying: Canopies
– Processing: Natural
– Fermentation: Anaerobic & Aerobic

ORGANOLEPTIC CHARACTERISTICS
– Notes: ​Licorice, Mango, Cherry, Prune, Roses, Molasses, Watermelon, Milk Chocolate, Vibrant, Bright, Velvety, Balanced, Lingering
– SCA Score: >87

Caturra Chiroso Natural Process

Step 1:

  • Floating and selection of picked cherries – only ripe berries are chosen.
  • 12-hour oxidation at room temperature of 25°C.
  • Anaerobic fermentation in bags and plastic bins for 50 hours at an average temperature of 16 to 18°C.
  • The cherries are transferred to tanks for a 60-hour oxidation, leaving them to reach a maximum temperature of 42°C.
  • Afterwards the coffee cherries are moved to tanks where they are submerged under water which is at 45C, with leachate recirculation for 70 hours.

Step 2:

  • The drying process starts in canopies at a maximum temperature of 32°C.
  • The drying is interrupted when an 18% humidity level is reached.
  • The coffee is then moved to black bags in a dark storage room leaving it to rest for 60 hours, to continue with the drying process until reaching up to 11% humidity.

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