El Tablon de Gomez Project, Caturra

Hailing from Colombia, Caturra honey process, very clean and floral with delicate profile of mandarin, stone fruits and red berries. From some of Colombia's highest peaks, this is a community coffee project that brings together a group of producers in one, isolated region. All of the producers in this region are very experienced in the honey process. The coffee is then stabilised and collectively milled in Buesaco. 

This coffee is processed by several farmers at Honey Mountain, Tablón de Gómez, with a similar process (differing only in the number of days to be dried, but averaging 18 days). This consists of a honey process with a short fermentation of 48 hours in mucilage (short because, at this altitude, it is not as fast as at lower altitudes), followed by an average of 18 days dried on patios and raised beds, and homogenized in a stabilization process for 30 days before milling.