**NEW** COLOMBIA Catiope

The Catiope coffee cultivar is a cross between Colombian Caturra and an Ethiopian landrace, hence the name “CAT(urra) + (e)TIOPE.” Developed in an experimental station operated by CENICAFE in Cauca. This coffee's process is adjacent to how a wild or natural wine is fermented. After pulping the coffee cherries, the coffee beans inside are placed in a bioreactor (at sealed or otherwise controllable tank) and inoculated with starter cultures (yeast and/or bacteria). The bioreactor is sealed and injected with nitrogen (to moderate the levels of oxygen or other atmospheric gases) to facilitate the metabolic processes of the microorganisms. During this time, temperature, acidity, and Brix degrees are closely monitored in order to time the end of the fermentation stage.  After leaving the bioreactor, the coffee beans are dried in solar dryers and further processed for drying, sorting, resting and exportation as typical of all coffees. In this cup you should find notes of peach, cucumber and dill