Origin: Ibague (Vereda China Alta), Tolima
Taste: Red fruits, apple, honey, caramel, brown sugar, vanilla residual, bright citric acidity, juice body
Grown altitude: 1750 MASL
Finca Los Aguacates, has 7 hectares exclusively Caturra beans. It is semi-forest; it is friendly to birds. Don Luis Ernesto has been in charge of Finca Los Aguacates the last 6 years, he is a second generation working the land. He is being dedicated to improve the process and transition to production of specialty coffees, learning about more efficient ways of collection and sorting, and also the most processes benefit, achieving today optimize resources.
Process : Washed. Initially when the coffee gets harvested, start the pre-fermentation process in cherry by 24 hours and next to floating fermentation in a tank by 18 hours which is filled with spring water. In this process, classification and separation of the coffee is made.
Afterwards coffee is pulped immediately, then it proceeds with dry fermentation for a period of 24 hours.
Fermentation: 24 hours cherry
Number of trees planted: approximately 7 hectares
Drying Type: Sun-dried in solar tunnel