This particular coffee is a relatively new variety called H17. It is a hybrid between Catuai and Ethiopia - the catuai heritage gives the coffee resilience whereas the Ethiopian heritage adds floral and fruity notes.
The result is a very interesting flavour profile that we all enjoy here at Bailies Coffee. It doesn't come as a surprise to us that the farm has won numerous awards of the years.
Read more about Alejo's farm here
Process
Before harvesting, the cherries are constantly measured for ripeness using refractometers. The point they reach peak sweetness the cherries are manually picked and brought to the on-farm wet mill.
The cherries are then washed, imperfections removed and transported onto raised beds, where they are turned regularly to allow for slow and even drying.
Once the cherries reach the ideal moisture content they’re sent to the on-farm dry mill where the husks are removed and coffee is prepared for export.
- Region: Grecia, Central Valley
- Variety: Caturra
- Process: Natural
- Altitude: 1500 - 1750 masl
