Variety: Red & Yellow Caturra
Processing: Carbonic Maceration Natural
Cup: Mixed Berries, Raisins, Winey
Carbonic Maceration fermentation for 7 days (168 hours) in a stainless steel fermentation tank. Dried on raised beds for 20+ days. Final Process is a Natural. Temperature: 16 - 21°C
The Velez family has owned their farm since 1907 and going on 5 generations of coffee farmers. Juan Pablo, Don Juan’s son, got more involved with the farm in 2015 and began experimenting with special processes.
Process: carbonic maceration
Batch weight: 280 kilos or 616 pounds (green coffee)
Total time of process: 25+ days or 600+ hours
For this process a pressurized stainless steel tank is used. Coffee cherries are introduce to the tank and CO2 is flushed to create and environment with no presence of oxygen. Coffee cherries are mixed with yeast (s. cerevisiae) and fermented for 7 days or 168 hours. Cherries are put to dry in raised beds for 18+ days.