Variety: Caturra
Processing: Carbonic Maceration 200hrs
Taste - Red Apple, Cocoa, Pomegranate
Farm Description
Andres Guaca, a third generation coffee producer, five years ago made a change towards producing speciality coffees by improving post-harvest practices with controlled experimental fermentation techniques.
Located in Acevedo, Huila.
Carbonic maceration is essentially when coffee is macerated (fermented) in a carbon-dioxide rich environment. After being picked, coffee cherries are placed into what are typically airtight stainless steel barrels.
Once placed inside, CO2 is pumped into the barrel, which then allows the coffee cherries to break down different levels of pectins. This processing typically creates bright and winey coffees with strong notes of red fruits.
