Heres what Falcon Speciality the importer of this coffee have to say about it.
This lot is a blend of day lots from the El Condor village in the Huabal district. The producers in El Condor all have between 1 and 3 hectares of land and mostly grow caturra and bourbon varieties, but recently they have started to plant more catimor varieties due to the increasing damage from coffee leaf rust. Once picked, cherries are depulped and fermented for around 24 hours, usually in bags as very few producers in El Condor have tanks, before they are washed and placed on a patio to dry. Because of the high altitude, the coffee takes a little longer to dry in this area compared with other villages, and usually takes around 10 to 14 days. Each producer picked, processed and dried their own coffee before it was delivered to the Falcon warehouse in Jaen.
