Nose: Vanilla, tropical fruits, sugar cane.
Flavor: apricot, yellow fruits, peach, molasses, citric acidity.
Varietal: Even though Caturra is very common in Central America, the varietal was actually born in Brazil – it’s a mutation of Bourbon found in 1915. The trees are very short and susceptible to the leaf rust, requiring special attention in the field. This is our first production of Caturra in Daterra.
Process: the Caturra 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: TB 13
Drying: Raised Beds