Javier Rubio | Natural Caturra | Espresso
We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
Producer: Javier Rubio
Farm: El Libano
Region: Gaitania, Tolima
Process: Natural with initial 24hr Anaerobic Fermentation
Altitude: 1600-1650 masl
This is the first time Javier has produced a naturally processed coffee with this microlot of 100% Caturra and its a delight in the cup with bright red plums balanced by sweet vanilla & raw sugar notes with a creamy mouthfeel.
Javier Rubio’s farm is 5.5 hectares and along with his coffee plantation, he also grows 15 different types of native trees and looks after the preservation of animals in the region.
Javier and his brother Hector, both members of the Tres Rayas Coffee Cooperative. For this microlot, cherries were strictly picked with the same level of ripeness, hand sorted and later exposed to a dry extended anaerobic fermentation period of 24 hours. The coffee was placed on raised beds for 21 days until ideal moisture content was achieved.