This is a crisp, refreshing and clean washed caturra from Finca La Maria in Buesaco, Nariño. It reminds us of green apple and has a delicious acidity. The farm is owned by Luis Solarte. His brother Jairo is an electronic engineer who specialises in telematics. Luis’ son, Jose is a lawyer specialising in constitutional law and coffee farming.
They grow on their farm caturra, castillo, colombia and pink bourbon varietals. They use very careful natural, washed and experimental fermentation processes.
The washed process fermentation for this coffee entails first soaking in water. Floaters and impurities are removed and then the coffee remains in the water to ferment for 48 hours. It is then pulped and the seeds are fermented in tanks without water for another 48 hours before being rinsed with spring water and dried for 18-22 days on raised beds.