This coffee was grown by Luz Mila Gonzales at the farm El Oasis. Cherries for this microlot were picked following strict ripeness criteria. Cherries were later pulped and exposed to 35 hours of dry fermentation. Later, the cherries were placed on raised beds for 11 days until 10% moisture content was reached. This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.
