Nose: tropical fruits, floral, strawberry
Flavors: raspberries, cherry liqueur, red berries, rum. Phosphoric acidity.
Varietal: Catucai is a cross between varietals Icatu and Catuai that occurred naturally, resulting in well-producing and vigorous plants with resistance against the leaf rust. In fact, there are many different lineages of Catucai today: some of them give red cherries while others give yellow fruits.
Process: the Catucai cherries fermented inside a tank equipped with a valve system that prevents any gas from entering the tank. As the cherries ferment, they release CO2 and, because carbon dioxide is denser than oxygen, it pushes the lighter gas out through the valve. After a few hours, the tank environment becomes completely anaerobic, allowing the perfect conditions for microorganisms to perform enzymatic reactions inside of the beans.
Screen size: 16/18
Plot: BV 40
Drying: Raised Beds