Producer: Ivan Solis Rivera / Cafe Solis y Cordero Farm: Finca Voo Location: Copey De Dota, Tarrazu Variety: Caturra Process: Special Fermentation Altitude: 2,000 masl Fermentation ▪▪▪▫▫ Sweetness ▪▪▪▪▫ Acidity ▪▪▫▫▫ Roast ▪▪▪▪▫ The Caturra is a natural mutation of the traditional Bourbon. It made its way to Costa Rica by way of Guatemala from its provenance, Brazil. It is well-regarded by coffee farmers because of its predilection for better productivity than its parent due to its low height, which makes it easier to pick cherries from, and a degree of disease resistance — combined with good cup quality potential. To achieve a well-rounded cup that is sweet and chocolatey enhanced by a subdued acidity, this Lot SF 09 underwent a special multi-step fermentation process. It started with rinsing the whole coffee cherries using clean water before placing them in tanks to ferment for an initial 72 hours. The cherries were then placed on raised beds for another 72 hours to continue fermenting in the open air while simultaneously draining and wicking extraneous moisture before being pulped. After that, the cherries with mucilage intact were spread out on the raised beds for the final drying phase which lasted for 14 days.