This regional coffee undergoes a unique dual fermentation process, first aerobic, then anaerobic, crafting an extraordinary profile. The initial exposure to oxigen elevayes its complexity, while subsequent anaerobic submersion accentuates vivid blackberry notes. It combines the fruity assence with a creamy body, offering an exceptional cup. A final hot and cold water quenching stage to preserve the profile. This Castillo variety is directly sourced in the highlands of Acevedo & Pitalito – Huila.
DRYING
Natural drying in the sun in a Canopy and final shape in a Silo. (Mechanic system).
Rest time: Minimum 10 days.
