Java - Lot # 21 | Natural - Anaerobic | Wild | Intense Cherry, Caramel, Vanilla

Java Variety
The Java variety, originally collected from seeds in Ethiopia, was taken to the island of Java in Indonesia and later spread to Africa and the Americas. It stands out for its good production and cup quality, with complex notes of cherry, green apple, and caramel.

The Producer
We met Betico almost three years ago at a coffee fair in Huila, and we connected immediately. Despite an accident in his youth that caused paralysis in most of his body, Beto didn’t let that stop him from pursuing his dreams. Recently, he converted his farm to organic, eliminating pesticides and adopting organic fertilizers.

The Process

The process begins with an excellent manual harvest; ripe cherries guarantee a sweeter and cleaner flavor. Then we proceed with a long anaerobic fermentation process aimed at developing intense and complex fruity flavors. Next, we carry out a two-stage drying process, beginning with an initial dehydration in a mechanical dryer to slow down the fermentation, and then finishing the drying stage after 15 days.