This microlot is a varietal called Caturron, a rare genetic mutation of the Caturra variety. Recently discovered in Colombia, farmers have planted it due its unique flavour profile, leaf rust resistance and relatively high yields. This lot fermented aerobically for 24 hours before fermenting anaerobically for 50 hours in Grain-pro. During this 50 hour period, CO2 was periodically flushed into the bags. Expect notes of red and purple fruits, and a sweet-spice finish.