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In the cup: Round flavour notes of almond and apricot balanced with the sparkling acidity of zesty lemons.
Cupping score: 88
Mouthfeel: Structured, tea-like
Variety: Red Catuai
Process: Fully washed
Producer: Ana & Martha Albir
Altitude: 1300 metres above sea level
Region: Diplito
Background:
Third-generation coffee producers Ana & Martha Albir inherited Finca Las Hortensias from their father. The name Hortensias, meaning hydrangeas in Spanish, comes from the abundant hydrangea flowers that grow on the farm. The farm’s daily activities are managed by Douglas Ponce, who lives on the farm.
Ripe, red cherry is selectively handpicked and floated to remove any underripes. After floatation, cherry is pulped and fermented in fermentation tanks for 4 hours. Following fermentation, parchment is washed in clean water and transported to the Cafetos de Segovia dry mill where is it laid to dry on raised beds. Parchment is raked frequently to ensure even drying and covered during the hottest parts of the day and at night. It takes 10 to 12 days for cherry to dry.