Peruvian Caturra Natural Green Coffee – 120h Anaerobic

Process: Natural
Fermentation: 120-hour anaerobic fermentation
Variety: Caturra
Origin: Villa Rica, Pasco, Peru
Farm: San Crispín
Producer: Ingoberto Noche
Altitude: 1,650 m.a.s.l.
Moisture: 10.40%
Density: 705 g/L

Cup Profile: Sweet and fruity aroma; winey acidity; dried fruits, elderberry, plum and orange; honey, sugar and sugarcane juice sweetness; silky body with a sweet finish.

SCA Score: 86.75

Micro-Lot Description: This Caturra lot was selectively hand-harvested at optimal ripeness. The whole cherries underwent 120 hours of anaerobic fermentation under controlled conditions, followed by drying on raised solar beds. Grown at 1,650 m.a.s.l. at San Crispín in Villa Rica, Pasco, this Natural-processed Caturra presents a sweet and fruit-forward cup profile, with winey acidity, dried fruits, elderberry, plum and orange, complemented by honey, sugar and sugarcane sweetness, a silky body and a sweet finish.