After picked, hand sorted and floated this microlot was exposed to a wet fermentation of 36 hours and later placed inside a dark room on raised beds for 23 days until ideal moisture content was achieved.
This microlot is 100% Catimor (Costa Rica 95). This varietal is leaf rust resistant and was developed by "The Costa Rica Coffee Institute". Costa 95 is a cross between Timor Hibrid and Caturra.
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