Caturro

Code: P-03

Variety: Caturra

Farm: La Macarena

Height above sea level: 1900 meters

Process: 1. Manual harvest. 2. Selection by size. 3. Selection by density. 4. Sterilization with ozonated wáter. 5. Sterilization with ultraviolet light. 6. First phase of fermentation in anaerobic cherry for 52 hours in fermentation bioreactors with relief valve at a temperature of 18 degrees centigrade. 7. During cherry fermentation we add yeast (Saccharomyces pastorianus). 8. Pulped Cherry. 9. During cherry fermentation, the mucilage is recovered, which will be added in the second phase of fermentation after pulping. 10. Second phase of fermentation in anaerobic mucilage for 48 hours at 21 degrees centigrade. 11. Fermentation for 68 hours. 12. Washing with thermal shock (in order to transfer and fix the secondary aromas developed in the different fermentation phases of the culture medium), First: Water at 40 degrees centigrade and Second: Water at 12 degrees centigrade. 13. Drying for 48 hours at 38 degrees centigrade.