Originally a cattle farm, Isacio Javir Albir began moving into coffee production by planting a number of different varietals such as Masellesa, Parainema, Catuai and Obata. The farm has also been experimenting with processing using natural, honey and washed processing methods, using extended fermentation to create unique and powerful flavour profiles.This natural processed Maracaturra has been siphoned to remove defective cherries, before fermentation and drying on raised beds for 3-4 weeks.
This natural processed Maracaturra is chatacterised by notes of black tea, peach and a citrus-like acidity.
Coffee beans are judged on a 100-point scoring system that assesses body, balance, uniformity, sweetness, clarity and acidity. Coffee scoring 80+ points is considered specialty coffee.
|Producer||Isacio Javier Albir|