La Folie Caturra, Guatemala

Once harvested, the coffee is depulpedand then fermented in tanks for 12-24 hours. After rinsing away the remaining mucilage, the coffee is then dried on newly built system of raised beds. As a showcase of selectivity and lot separation, this lot is comprised of the best Caturra variety pickings from the harvest. This coffee is bright and refreshing, with flavors of white grape, green apples, brown sugar, even juicy watermelon.