Caramel, chocolate and lemon flavors. Sweet and smooth.
Orgin: El Forjador (Cegua, San Miguelito Intibucá)
Variety: Caturra, Catuai, Yellow Catuai
Crop year: 2018
Reinaldo Orellana owns the 4-hectare farm El Forjador, where he grows Caturra as well as Red and Yellow Catuai. The farm is near the Bioreserve Opalaca.
After harvesting, the coffee cherries are depulped the sam day, then fermented dry for 15–18 hours. The coffee is washed twice to remove the mucilage, then dried on raised beds and/or patios for 10–15 days.