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Origin: Pitalito,Huila, Colombia
Altitude: 1650 masl
process: IPA Natural
Flavor notes: passionfruit, raspberry, hops, sparkling acidity
Suggested for Iced Pour over and Immersion:
Caturra IPA Process
All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content). The processing method is decided, based on the sugar content indicated.
IPA was born from the fermentation process of craft beer, an inspiration for Rodrigo, due to the different fermentation stages that accompany it. Rodrigo and his team took the initiative to apply the same process to their coffees, some at high temperatures and others at low temperatures with a fermentation mix. They were looking for those notes similar to beer, a type of black, blonde, or creamy beer – they wanted to find an affinity of these types of beers, but in their coffees.
IPA is a coffee that has notes of apple, cocoa liquor, chocolate malt, red fruits, and guava pulp, close to the flavour notes of IPA beer, but without having the notes of liquor and the bitterness of hops.
The fermentation is a mix of heat and anaerobic fermentation; this coffee spent 80 hours in bags, after those hours they were deposited in cans with water for another 80 hours, leaving it anaerobic. After the fermentation, the coffee is then dried as a natural.