Region: Acevedo, Huila
Process: Extended Fermentation
Varietal: Caturra
Altitude: 1750 - 1800 masl
 
Hector Zuñiga has been growing coffee for the last 25 years after he inherit his farm from his father. He had to re-plant most of the farm as it was mainly Typica and he struggled for 3 years in a row with severe leaf rust. These days he grows Castillo, Variedad Colombia and Caturra.
 
This lot was exposed to a long dry anaerobic fermentation of 75 hours before the flesh of the cherry was pulped of and then fermented again for a further 90 hours. Hector and the team did this fermentation in an environment below 18 degrees to prevent overfermentation and other undesriable effects. It was then dried on mechanical dryers to an ideal moisture content of 10.5%.