Details
This profile has been exclusively developed with Cata Export and Diego Bermudez, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%.
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Variety
Castillo
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Processing
Thermal Shock Washed
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Altitude
1730 m.a.s.l.
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Region
Fina El Pariso
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