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Origin: Armenia, Quindio, Colombia
Altitude: 1700-1900 masl
process: Natural - Lactic
Flavor notes: raspberry, red apple, maple syrup, sweet chocolate
Suggested for Pour over and Immersion:
1:16 Coffee to Water Ratio
Grown by Felipe Arcila at Jardines del Eden. This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed inside plastic tanks for 30 hours maintaining temperature at 20 degrees celsius by placing the coffee inside a water tank, developing a higher concentration of lactic acid.
Later placed on raised beds until 18% moisture content is achieved, afterwards coffee are placed inside grain pro bags again for 50 hours and later left to dry on raised beds to 10.5% moisture content.
This microlot is 100% Castillo. This variety was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to the coffee leaf rust.