Caturra Bourbon Carbonic Maceration Washed

 For this type of coffee, we work with any variety, ensuring a minimum ripeness of 90% and a Brix degree of 20-24, thanks to the careful selection by our pickers. The coffee then undergoes a flotation process to remove impurities and improve fermentation homogeneity. It is first fermented in cherry for 70 hours with CO2 injection, enhancing its sweetness and body. After pulping, it undergoes a second fermentation in hermetically sealed barrels with sugar-rich juice and microorganisms for an additional 70-94 hours, totaling 140-188 hours of fermentation. Finally, it is washed and dried for 18-22 days, resulting in a brighter, more aromatic, floral, and sweet coffee, with enhanced flavors and acidity thanks to the selected varieties.