200 Hour Anaerobic Natural Caturra Danilo Pérez, ColombiaPicacho Coffee Roasters
200 Hour Natural
Danilo Pérez, Caturra Garzon Hula, Colombia
Single Estate Micro Lot
Notes: Mon Chéri Chocolate, Pineapple Tepache, Umami, Dry Red wine, Sugar cane.
Roast: Medium (Full City)
Elevation: 1900m - 2200m AMSL
Process: Anaerobic Fermentation
Farmer: Danilo Pérez
Finca Las Guacanas is 20 hectares in size and is located in Huila where Danilo lives. His father has been
working for 30 years in the coffee industry. Danilo was one the participants of our own internship program at Cofinet.
Through this program, Danilo has learned how to process his Caturra using a natural anaerobic fermentation period of 200hrs. Today, Danilo is recognized as one of the best Caturra coffee growers in his region.
This coffee was carefully hand-picked in order to use only the ripest cherries, pulped and exposed to a dry anaerobic fermentation period of 200 hours inside grain pro bags. The coffee was then placed on raised beds for 10 to 12 days until an ideal moisture content of 10.5% was achieved.