Posted on June 29 2016
Region: San Marcos
Elevation: 1500-2000 m
Varietals: Caturra, Catuai Red and Yellow, Typica
Process: Dry fermentation 20 hours, fully washed, machine dried
Fruit Selection: Peak of harvest, Feb 23-26
Producer: 15 small shareholders contributed to this lot
We have been buying this special preparation of El Indio for several years, and this is by far the best cup we have tasted. So much so, that we are featuring this lot as a single origin this season. It has much more fruit in the cup than in years past, and we think it is very well balanced with the body and citrus acidity.
This lot is sorted to a very strict quality control, as only about 20% of the coffee is kept after sorting for this special preparation.
We taste: pomegranate fruit, with citrus acidity