Pear tarte tatin with strawberry. Super sweet with a creamy finish
Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
This 100% Castillo lot comes from Finca Villarazo and undergoes the EF2 experimental process. The acronym 'EF' stands for extended fermentation, and the '2' refers to the extra two days the coffee is left to ferment. Extended fermentation simply means to draw out the fermentation process beyond the 'traditional' period to achieve a cup profile that is unique and fruit driven with increased sweetness and complexity.
This coffee was exposed to an initial dry anaerobic fermentation of 24 hours, before being placed in grain pro bags for 60 hours maintaining temperature below 22C by plaving the bags in a water tank. The cherries were then placed on raised beds until the ideal 18% moisture content was achieved. Finally they were placed back inside the grainpro bags for another 50 hours and then left to dry on raised beds to achieve 10.5% moisture.