Medium roasted coffee with notes of Blood Orange, Cranberry, Caramel 
 
Country:: Colombia
Region:: Fresno, Tolima
Variety:: Red and Yellow Caturra
Processing Method:: Anaerobic Natural
Farm Direct - El Vergel - Elias and Shady Bayter @ Forest Coffee
 
 
Colombia Varietal and Region Information
 
Regionality 
Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.
The country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, Tolima, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.
 
 
Two Step Anaerobic Fermentation Process
   This Red & Yellow Caturra is one of the flagship coffees produced at EL VERGEL, located in the micro-lot next to the washing station, and surrounded by Guava trees, this coffee profile has been one of the most intense and fruity coffees developed by the estate. Planted in 2016 & 2018 with a quantity of more than 40.000 plants, this lot has been one of the best of the estate to experiment with processing bigger lots. ​
   Processed with a unique method at the estate that consists of a special anaerobic 2 step anaerobic fermentation to develop a more intense but clean profile, to showcase all the attributes of the variety combined with flavors unique from the process, which is then dried at the sun for 15 to 25 days.
   This coffee was processed through an anaerobic controlled temperature fermentation for 48 to 60 hours taking close control to the ph levels, followed by an intermittent drying process of a series of stalls in different moisture levels to enhance complexity, and finished in silos to obtain accurate moisture of the beans and then stabilized for 45 day to homogenize the beans and promote complexity to the profile.
 
 
 
Varietal
 
Caturra
Derivation:: Bourbon related
Location of Origin:: Brazil
Origin Story:: Naturally occurring dwarf Bourbon mutation discovered in Minas Gerais, Brazil (1915–1918) and later selected for cultivation (1937)