For the history…
Canton Ugunese, belongs to the Municipality of Caranavi and many of the farms have been named after him. This is a very small production of 6,000 plants in areas. It is a blend of Catuai & amp; Cutuma. Teodorio also owns a plot of land in a natural forest, where he lives with his wife and two children. He has started planting new coffee trees in this place, where he expects to bear fruit in the coming years.
This is the fifth year that Teodorio has worked most of his time on the farm. He uses a shower to remove the cherry, then lets it go through a dry fermentation process (aerobic) for sixteen hours, then runs it through the pulp section to remove the final residue. He then transports the coffee to African beds, where it dries for about twelve hours.
Teodorio uses a method called Agne. With this method, the most ripe fruits are harvested daily and require 8-10 people to choose correctly and selectively. Because of this he gets more coffee that he can sell as “specialty coffee”, because it improves the “cup profile”.
|VARIETY||Caturra & Catuai|
|ALTITUDE||1600 -1750 m.a.s.l.|
|TASTE PROFILE||Milk chocolate, cookie, red berry.|