Caturra Chiroso Acetic by El Diviso

For this Caturra Chiroso lot processed by Adrian Lasso, he builds upon the processing techniques previously developed by his brother Nestor. The process begins with selecting the ripest cherries and fermenting them anaerobically. Once this stage is complete, leachates are added and a second fermentation begins. Afterward, the coffee is thermal shocked and dried in parabolic dryers.