Caturro Chiroso

Code: P-16

Variety: Chiroso.

Farm: Granja Paraiso 92

Height above sea level: 1950 meters

Process: 1. Manual harvest. 2. Selection by size. 3. Selection by density. 4. Sterilization with ozonated wáter. 5. Sterilization with ultraviolet light. 6. The coffee is submerged in water at 90 degrees Celsius to accentuate the sweetness of the cherries. 7. Anaerobic cherry fermentation for 62 hours in fermentation bioreactors with a relief valve at a temperature of 20 degrees centigrade (addition of saflager S-23 yeast). 8. Drying for 88 hours at 40 degrees centigrade.