Jose Solarte's farm is called Finca La Maria. The processing methods they use depend on the yearly climate and conditions of the growing season. Jose typically does washed and natural processing, and more recently has been trying some experimental processes.
This coffee lot is a washed caturra. It's an excellent example of the caturra variety and the farm's terroir. They did a short fermentation time of the cherries before depulping. Then another short fermentation before washing the coffee. It resulted in a structured cup with elegant acidity and some nice fruitiness.
We find flavours of rhubarb, apricot and custard.
340g, 2lb, or 5 lb whole bean coffee.
Light roast.
**Grinding available for 340g bags only.**
