Epoch 3- Jamison Savage - Caturra Natural

Classic Natural Caturra has a juicy acidity and vivid mouth-coating finish - harnessing the fruit of the cherry without overcompensating in process. 

Savage Coffees Caturra Natural starts with harvesting perfectly ripe cherries, ranging in altitude from 1700-1800 MASL from the Volcan region and reading 21-23 on the BRIX meter. These cherries are carefully selected for a second time before depositing them on a modular 3 3-tiered, raised African bed system designed by Jamison Savage. The cherries are frequently turned and agitated inside parabolic dry-houses where, heat, humidity, and airflow are carefully controlled to ensure even and consistent drying within the grain.

After approximately 22 days in the dry-house the Caturra has been dried to approximately 11%. It is then bagged in grain-pro and stored in a Bodega where temperatures are cool and stable. This reposo or seasoning process is critical to quality controll. It provides the coffee an opportunity to stabilize and equalize its moisture content. Another benefit for the coffee is the absorption of more flavor from its dried fruit or parchment. The coffee is then hulled and sorted by size, density, and color.

Origin:  Boquete Valley, Panama
Varietal: Caturra
Process: Natural
Altitude: 1700-1800 MASL
Tasting Notes: Red Fruits, Cherry, Pear, Floral, Toasted Notes