Cascada Encantada 01
كاسكادا إنكانتادا 01
On their drive to their farm, Rosma, Fredy Milton Morales and his father would stop at a nearby bridge and enjoy a cup of coffee while enjoying the beautiful view. In 2015, they had the opportunity to buy the farm where they stopped to enjoy the scenery and they jumped on the chance to specialize their farms by planting unique varieties on each lot. They named the farm Cascada Encantada to commemorate the gorgeous view they always enjoy.
The high altitudes of 1,800 to 1,995 meters above sea level create the ideal warm days and cool nights that help promote sweet, dense cherry growth. In addition to the Bourbon in this lot, Fredy and his father also grow Geisha, Pacamara and Typica on their farm.
Ripe, red cherry is selectively handpicked and rested in a tank for 24 hours. Then, cherry is washed in clean water and floated to remove any underripe or damaged cherry. Cherry is pulped and parchment and remaining mucilage is laid on raised beds to sundry for 2 to 3 days. Then, parchment is moved to parabolic dryers where it will dry more slowly for 8 to 11 days more. Parchment is raked frequently to ensure even drying. In total, it takes approximately 10 to 14 days for parchment to dry.
