Hand picked every three weeks at peak ripeness. Floated and hand-selected to remove all immature cherries. Depulped. Dry fermented for 36 hours. Rinsed in clean water four times and left to drain for 15 hours. Dried on raised beds for 25-30 days.
It’s no secret that beautiful Caturras from Colombia are amongst our favorite coffees. San Agustín is famous for producing sweet and deeply fruited profiles, and this Yellow Caturra selection from Faiber is exactly that. In the cup we find blackberry, cream, and lemon zest.