Farm: El Vergel Estates
Producer: Elias & Shady Bayter
Elevation: 1.350 masl.
Varietal: Red & Yellow Caturra *micro-lot
Process: Anaerobic - Natural. This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control of the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 days to homogenize the beans and promote complexity to the profile.
Roast level: Light/Medium
Cupping Notes: Guava - Strawberry - Watermelon - Dk, Chocolate
Cupping score: 87