A Single farm and identified genetics are ideal playground. Under strict monitoring of small tweaks and introduction of atypical for the region practices, Finca Catarina could broaden the pallet of flavors. Despite the uncommon evolution of the in-house fermentation process, the outcome of both protocols is outstanding; La Nube comes as an amazingly balanced profile with deep natural maple/pear syrup sweetness, plenty of delicate floral notes of jasmine and magnolia and with a smooth nutty finish, like a marzipan paste and roasted toffee; pre-draining the wet mass for a night give a twist to yeast activity under stress aerobic conditions at the onset. Its a complex notes in chocolate and lovely creamy pudding and aromatic crème brûlée notes.
creamy pudding, aromatic creme brulee.
maple/pear syrup, jasmine, magnolia, marzipan, roasted toffee.
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
120; 25"
Roasting conditions
Varietal Composition: ICS 95 & TSH 565 (5% white, 25% lilac)
Pulp Pre-conditioning: overnight extended on perforated beds
Fermentation method: cascade-type boxes
Pre-drying: 24h; 6cm
