Colombia | Finca Anaya - Caturra Floral

Highlights

“This coffee comes from Finca Anaya in San Adolfo, Huila, Colombia. The Caturra cherries are harvested at peak ripeness and floated to remove impurities. A pre-fermentation using yeasts and chulupa (passionfruit) develops an intense aromatic base, followed by 36 hours of sealed fermentation in 200-liter drums. A thermal shock stops fermentation before slow drying in traditional dryers for 10 to 15 days.”