This lot is a mix of Caturra and Tabi varietals, both of which are known for impressive cup quality characteristics. The lesser known Tabi varietal is a hybrid of Bourbon, Typica, and Timor that was first introduced in Colombia in 2002 because of its resistance to leaf rust, so this genetic diversity allows Aladino’s crop some protection.
The lot is macerated semi-carbonically for 96 hours, meaning that the whole cherries are placed in sealed tanks and left to ferment in a temperature controlled, carbon dioxide rich environment, which pushes oxygen out. The CO2 allows the cherries to break down different levels of pectins, often producing bright coffees with strong notes of red fruits, and the anaerobic environment means that the flavours and aromas produced have nowhere to escape. Instead, they’re absorbed directly into the coffee bean.
After this, the coffee is pulped, washed and put to dry immediately in a solar dryer for up to 25 hours.