VARIETAL
Caturra
ALTITUDE
1900 - 2000 metres above sea level
PROCESSING
Natural 200 Hours
![Colombia | Danilo Perez [200 hours]](http://cdn.shopify.com/s/files/1/0685/6483/products/Natural200hours_Caturra_DaniloPerez_Guacanas_2048x.jpg?v=1659539267)
![Colombia | Danilo Perez [200 hours]](http://cdn.shopify.com/s/files/1/0685/6483/products/DaniloPerez_2048x.jpg?v=1659539267)
| ROAST LEVEL | TASTE PROFILE | COFFEE EXAMPLE | |
| LIGHT |
86 to 100 |
Fruits, Sweet | Kenya Blue Mountain AA (89) |
| MEDIUM | 70 to 85 | Caramelized Sugar, Mellow | Team (80) |
| DARK | 44 to 69 | Smoky, Dark Chocolate | St. Vincent (61) |
| VERY DARK | 20 to 43 | Very Smoky, Liquorice, Burnt | Full French (34) |
*Higher numbers = Lighter roast
*Lower numbers = Darker roast
£12.00 Medium Roast 80
| ROAST LEVEL | TASTE PROFILE | COFFEE EXAMPLE | |
| LIGHT |
86 to 100 |
Fruits, Sweet | Kenya Blue Mountain AA (89) |
| MEDIUM | 70 to 85 | Caramelized Sugar, Mellow | Team (80) |
| DARK | 44 to 69 | Smoky, Dark Chocolate | St. Vincent (61) |
| VERY DARK | 20 to 43 | Very Smoky, Liquorice, Burnt | Full French (34) |
*Higher numbers = Lighter roast
*Lower numbers = Darker roast
This coffee was grown by Danilo Perez at the farm Guacanas. This coffee was carefully hand-picked in order to select only the ripest cherries. The coffee was then placed in an aerobic environment for 24 hours before then being placed in Grainpro bags for 200 hours for further fermentation. The whole cherries were then sundried on raised beds until ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
Caturra
1900 - 2000 metres above sea level
Natural 200 Hours
Fermented, Tropical Fruit, Cardamom