This coffee comes to us from Luis Anibal Calderon's farm located in Pitalito, Huila, in Colombia.
For this microlot, cherries were strictly picked with the same level of ripeness, exposed to a dry anaerobic fermentation of 30 hours then shade dried on parabolic beds till ideal moisture content was reached.
This microlot is 100% Caturra, a varietal which originated in Minas Gerais, Brasil. It is a natural mutation of the Red Bourbon varietal and is quite hardy.
The farm sits between 1500 to 1600 masl with rich volcanic soil where Luis produces a range of different exotic varietals.