Nose: cocoa nibs, tamarindo
Flavor: hazelnuts, cocoa nibs, mango, peach, tropical fruits, whisky.
Varietal: IPR100 cultivar was developed to have a higher resistance to nematodes. It’s a cross between Catuai and a hybrid (Catuai x BA-10) and has genes of the species Coffea Liberica. This is the first arabica varietal resistant to the nematode M. paranaensi without the need to graft Robusta roots!
Process: The 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 43
Drying: Raised Beds