Victoria State Central Valley / Caturra / Washed Fermented
Reference:
09.018.17
| Farm | Central Valley |
| Origin | El Salvador |
| Estate | Victoria State |
| Producers | Santuario Borgonovo Innovation Center |
| Varietal | Caturra |
| Process | Washed Fermented |
| Coffee Area | 60 Hectares |
| Altitude | 1.250 m.a.s.l. |
| Rainfall in mm. | 2000 mm. |
| Average Annual Temperature | 24 ºC |
| Cupping Notes | Floral, chocolate, brown sugar, medium body, medium low acidity, caramel, clean finish |
Washed Process
-Cherries are harvested above 22 brix
-Cherries are soaked in water for 2 hours (Cleannig, sorting , hydrating) -Coffee depulped leaving 25% of mucilage -Coffee is fermented (Aerobic 8 hrs) -Initial sun dried on African beds for 8 days (under shade)
-Final drying on fluid bed dryers for 4 days -Initial stabilization under shade fique bags (4 days) -Coffee is finally stored on grain pro bags for the final stabilization (10 days) -Coffees are cupped lots conformed, and samples selected for shipping.
-Cherries are soaked in water for 2 hours (Cleannig, sorting , hydrating) -Coffee depulped leaving 25% of mucilage -Coffee is fermented (Aerobic 8 hrs) -Initial sun dried on African beds for 8 days (under shade)
-Final drying on fluid bed dryers for 4 days -Initial stabilization under shade fique bags (4 days) -Coffee is finally stored on grain pro bags for the final stabilization (10 days) -Coffees are cupped lots conformed, and samples selected for shipping.
