Niko held this one close to his chest. A micro-lot from one of our favourite producers, Jairo Arcila. The Caturra variety originated in Minas Gerais, Brazil, due to a natural mutation of Red Bourbon. This rum-aged natural coffee was achieved by exposing the cherries to a dry aerobic fermentation for 24 hours. Later, cherries were exposed to a dry anaerobic fermentation for 50 hours inside rum barrels. The cherries are placed on raised beds until the ideal moisture content is achieved. The coffee then rests inside rum barrels for an additional 10-20 days. The result is a cup with notes of pineapple, orange, ripe grapes and caramel.

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