Region: South America
Cupping Notes: Intense jasmine with lemon and chocolate flavors, good sweetness and a smooth mouthfeel."
Dionel Chilito Lopez owns a 10-hectare farm called La Pradera, where he has 3 hectares planted with coffee. Dionel comes from a coffee-producing family, and like many other farmers, he got his start when his father gave him a small piece of land to plant 2,000 Caturra trees. These days he has replaced his Caturra with Gesha trees, with very positive results!
The cherries at La Pradera are harvested when they have ripened to a purple color, then they are depulped the same day in a traditional depulperand sorted using a zaranda. The coffee is fermented dry for 36 hours and washed two or three times before being dried on parabolic driers for 16–18 days.
|Region||Buenos Aires, Pitalito, Huila|