COLOMBIA Nectario Zuniga - Anaerobic Washed

This coffee was carefully hand-picked in order to use only the ripest cherries. Later, cherries were fermented for 40hours in an anaerobic environment. Afterward, sundried until ideal moisture content was achieved. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.