Process:
Carbonic Maceration begins with previous fermentation of cherry coffee between 18-24 hours, then the coffee is pulped and goes to the barrels in which the oxygen is exchanged with CO2 through injection. This method is modifying atmosphere allowing yeasts and native bacteria to work efficiently. The coffee lasts in this condition about 2 days, then the coffee is washed and goes to slow sun drying.
The Catiope variety is developed by CENICAFE in Colombia, in which they crossed the Castillo varieties with Ethiopian varieties adapted to Colombia’s climate.
Drying
Solar drying for twenty-five days and five days of mechanical drying.
Cup Profile
Grape, cranberries and wine.
