SIXTH DAY - Colombia

Colombia, Huila
Varietal: Caturra
Process: Grape Co-ferment
Altitude: 1850masl

Produced by Edinson Argote at the Quebraditas Coffee farm in the Huila region of Colombia, this Caturra coffee is cultivated at an altitude of 1850 MASL. Argote oversees a specialised processing method where the coffee is fermented for 72 hours with a mix of ripe grape and specific yeast, following dry pulping. While the provided document details the meticulous mechanical drying and stabilisation process , it does not contain information regarding the social impact of this operation.