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Cauca Best Cup 2015 Martha Lucia has been a coffee producer for 20 years now, and she believes in the potential the coffee has to increase the livelihood of her family and neighbors. She promotes the coffee cultivation within this region, and explains to producers about her agricultural practices.
She harvests only ripe cherry, once they have turned a "grape" color. She has get better results every time she permits the cherry to ripen more, letting them develop more sugar. The same day of the harvest, the coffee is depulped, and right after, the fermentation process initiates.
Fermentation lasts 12 hours, until the right moment to stop and wash the coffee for the first time. After washing the coffee once, she does it again three more times until the mucilage is completely removed. At her farm she has a parabolic drier, in which she dries the coffee for 15 days until the coffee reaches 11% moisture content.
—Luis Arocha
Read a blog from Café Imports Europe's Gabe Dunn on Cauca Best Cup 2015 by clicking here.
Read a blog from Café Imports President Andrew Miller on the first Cauca Best Cup 2014 by clicking here.
For more general information about coffee production in Colombia, visit our Colombia origin page.
