Caturra mature more quickly and more disease resistant than older, traditional arabica varieties. Natural process is one of the three primary methods to process the coffee and extract the bean. Dry or natural processed coffee are dried in the full cherry husk prior to de-pulping. Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.
This coffee comes from GRISINI’s adopted farm which is located in the Tapias River Slope region in the municipality of Neira-Caldas, Colombia. They are part of the Coffee Cultural Landscape, declared by UNESCO as a World Cultural Heritage Site. The estate has a long tradition in coffee production. It was in the 1930s that the first coffee plants were cultivated in these hills and have been renewed ever since.
Bright acidity and low-to-medium body.
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