Costa Rica - La Pastora Tarrazu - SHB EP

Costa Rica - La Pastora Tarrazu - SHB EP

Costa Rica - La Pastora Tarrazu - SHB EP

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Regular price $14.38
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Cupping Notes: Sweet orange, floral, silky

Origin: Colombia 

State: Tolima 

Municipality: Rioblanco 

Producer: Gildardo Gutiérrez and Miralba Falla, Johan Gutiérrez Falla, Newerley Gutiérrez Falla 

Varietal: Gesha 

Altitude: 1800-2000 masl 

Process: Amarillo Natural 

Fermentation: 100  hours  of fermentation  without  submerging  and  with open system with temperature controls when the substrate exceeds  35  °  C  using  cold  showers  of  water  to  the fermentation substrate. 

Drying: 30days in total. With solar drying in marquee for 25days, then mechanical drying in silo with controlled temperature of 30-35 ° C for 5more days. 

The farm was given to Gildardo and his wife Miralba as an inheritance by his father, Oscar Gutiérrez 40 years ago, they have lived all their lives in it and have always grown coffee. Gildardo and Miralba have three coffee tasters, who encouraged him to plant exotic varieties eight years ago, and from that moment they did. The children are the fifth generation of coffee producers, the eldest (Johan) lives in Herrera and helps his father with the daily tasks of the farm (coffee processes, supervision in collection, administration the  other  is  (Newerley)  which  is  Q  Grader  and  Q  Processing  is the commercial  director,  and  the  youngest  daughter (Katerinne)  is  also  Q  Grader  too, marketing director and sales support. The coffee gatherers who help on the farm are the Indians who live 2 km away in  a  shelter  called  "Nasa  Wex"  and  some  distant  relatives  who  live  in  neighboring farms. Based  on  the  experience  acquired  by  the  children  during  their  work  in  other companies; At present, different steps are applied to improve the quality of the farm, and it consists of adequate fertilization for each crop, collection of the best coffee beans, those  that  are  at  their  optimum  maturity;  then,  the  controlled  fermentation  process that they developed which prints fruit and spice characteristics unique to coffee and dried at appropriate temperatures.

 

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