TASTE FILTER: Mango, Tangerine, Pear, Rose apple, Milky Texture
LOT NAME: CGLE Orquidea
REGION: Caicedonia, Valle del Cauca, Valle del Cauca
LOT ALTITUDE: 1400-1860masl
PROCESS: Natural Anaerobic
FERMENTATION: The cherries were fermented for about 6 days in anaerobic tanks.
DRYING TIME: After the fermentation process, the coffee was dried for 12 days in mechanical dryers.
FARM SIZE: 52.0ha
AVERAGE TEMPERATURE: 17°C - 22°C
CROP SIZE: 1ha
AVERAGE RAINFALL: 1340mm / AÑO
The varietal was created with a crossing experiment of selected Caturras and Geisha. The main reasons for creating this varietal were to increase the amount of resistances to the coffee rust and also adaptability to dry seasons. The research started in 2011 with a first selection of Caturras planted in Potosi farm and the hybrid result of that selection was planted in the field in 2014. Three years later in the first harvest the cherries were processed to verify the cup and as expected it had a lack of complexity. More than a good cup the team was looking for a difference in the physiology of the trees, production of fresh cherries per tree, etc. Once this second phase was finished and the results were shown the last crossing was done using the geisha varietal previously selected from Cerro Azul farm. The first lot with this new hybrid was planted in 2017 in one of the highest lots in Potosi farm (1860 masl).