Caturra - Washed - Brisa Eterna, Alvaro Noguera

Highlights

“Alvaro Noguera's Brisa Eterna farm sits at 2,000 masl in Nariño, Colombia, with volcanic soils nourishing the Caturra trees. A family project since 1998, every cherry is hand-picked and sorted before a 24-hour whole-cherry fermentation in oxygen-restricted tanks. The coffee is depulped without water, undergoes an 18-24 hour mucilage fermentation, then washed and sun-dried for approximately 18 days.”