Octava - Huila Colombia
Blackberry Jam, Applesauce, Honey Sweetness, Jasmine-like Florals, with fermentation notes.
HUILA, COLOMBIADouble Macerated Honey process, 1,750 — 1,950 meters ASL
Octava was produced by farmers committed to following a specific processing protocol (double fermented) to draw-out a pronounced fruit profile. Using a micro-mill, each fermentation batch was carefully harvested and the cherries macerated for 48 hours before depulping and then fermenting again in tanks for another 12 hours. After this distinct process of fermenting, the coffee with mucilage still attached was moved to raised beds to gently dry for 25 days.
Blackberry Jam, Applesauce, Honey Sweetness, Jasmine-like Florals, with fermentation notes.
HUILA, COLOMBIADouble Macerated Honey process, 1,750 — 1,950 meters ASL
Octava was produced by farmers committed to following a specific processing protocol (double fermented) to draw-out a pronounced fruit profile. Using a micro-mill, each fermentation batch was carefully harvested and the cherries macerated for 48 hours before depulping and then fermenting again in tanks for another 12 hours. After this distinct process of fermenting, the coffee with mucilage still attached was moved to raised beds to gently dry for 25 days.
Blackberry Jam, Applesauce, Honey Sweetness, Jasmine-like Florals, with fermentation notes.
HUILA, COLOMBIADouble Macerated Honey process, 1,750 — 1,950 meters ASL
Octava was produced by farmers committed to following a specific processing protocol (double fermented) to draw-out a pronounced fruit profile. Using a micro-mill, each fermentation batch was carefully harvested and the cherries macerated for 48 hours before depulping and then fermenting again in tanks for another 12 hours. After this distinct process of fermenting, the coffee with mucilage still attached was moved to raised beds to gently dry for 25 days.
Micro-lot of a Single Variety
PRODUCER INFORMATION
Hector Ventura has a 2.5-acre farm called El Naranjo in the community of Tapuiman. He lives in the nearby community of Sisiguara with his wife and 3 children. In prior years, Hector has sold his family’s coffee in cherry to the local middleman. For the last three years he has been working with Catracha Coffee. During this time, he has improved his farm management practices using lime to control the pH of his soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust.
ORIGIN INFORMATION
Tapuiman is a municipality in the Honduran department of La Paz. The economy of Honduras is based mostly on agriculture, which accounts for 14% of its GDP in 2013. Leading export is coffee, which accounted for 22% of total Honduran export revenues. Honduras is the largest producer and exporter of coffee in Central America. The growing conditions in Honduras are similar to those in Costa Rica, Guatemala, and Nicaragua.
VARIETY INFORMATION
Producer: Hector Ventura, Finca El Naranjo
Region: Tapuiman, Santa Elena, La Paz, Honduras
Variety: Catuaí - 3000 plants – 6-8 years old
Process: Honey: depulped and dried in the sun on elevated tables.
Altitude: 1,600 meters ASL (5,249ft)
Body: Medium
Acidity: Medium
