Wataru & Co., Ltd. – Japan
Everything was with the heritage, for a long time we were selling with the local coyotes, but one day they told us about the specialty coffee contests, we started to investigate it with the help of some friends we were able to enter the 2021 contest. We were winner of the 18th position with 87.64 punctuation. On COE Mexico 2022 we wereNational winners with a score of 87.17. The farm location is 16.254646806193037,-91.6836041370564.
We cut pure quality coffee with a homogeneous maturity, remove floters and impurities and ferment it anaerobic for 72 hours, with transparent plastic bags, monitoring the temperature and ph, so that it comes out with more sweetness and improve the qualities of the coffee.
In the harvest, we collect the grapes of the same color, from the second and third cut as they have a higher quantity of sugar in the pulp.
The coffee is dried in patios for 25 to 30 days. it was stored properly. We contract cupper to make quality evaluation.
For fertilization I use organic matter, we do not add agrochemicals.
We produce Caturra varitiy mostly with few production of Geisha and Anacafe14, with Chalum trees, bannana and fruit trees for natural shade. The harvest season is january and february.