Colombia caturra syrup

Caturra syrup, a washed microtfrom Alexander Hernandez of La Esmeralda  hacienda. Roasting notes of caramel, chocolate, almond, hazelnut, citric acid, florals, and tropical fruit.
This offering begins with the careful selection of ripe coffee cherries. Each cherry is handpicked and meticulously inspected to ensure only the finest quality fruits are used, eliminating impurities such as leaves and stones. The cherries then undergo a 24 hr aerobic pre-fermentation in their natural state. This step begins to develop the coffee’s vibrant flavor complexity, enhancing its potential for floral and tropical fruit notes.

after pre-fermentation, the cherries are depulped, separating the coffee beans from their outer layers. The beans then enter an anaerobic fermentation phase, lasting 50 hrs in sealed plastic tanks. This controlled environment creates ideal conditions for the beans to absorb sugars and organic compounds, intensifying their flavor profile with notes of caramel, tropical fruits, and citric brightness.

drying is achieved through a mixed method approach. The coffee is first placed on African raised beds for five days, allowing it to dry naturally under controlled conditions.following this , the beans are transferred to mechanical dryers for 8 hours to ensure consistency and precision in achieving desired moisture content.

the final step is a 30 days stabilization period in grain pro bags. During this time, the coffee’s flavors mature and harmonize, ensuring a well-balanced cup.