La Salsa

Salsa as in spice swirl, music of flavors or… rhythm of a good full-bodied coffee! Whether you prefer to dance to the sound of a reggeaton or taste the famous picante salsa, in both cases, you will be at the rhythm of the Finca!

The drying and fermentation methods that follow the picking of coffee accentuate certain characteristics depending on the process. The one called “Washed” requires that the coffee cherry be picked and depulped at the picking, left to ferment from 12 to 24 hres in its mucilage and washed to remove the honey, and finally dried and dried in the sun from 4 to 5 jrs. The juices interact with natural yeasts and converted into acid compounds. After this step, the grains will be completely released with water and the grain left to dry. The «washed» process develops the aromas from the particularity of flavors and characteristics of the selected variety.

To learn more see our specific page about Catimor and Caturra