Single Origin,
150g or 300g
Country: Columbia
Region: Pijao, quindio
Varietal: Castillio
Tasting Notes; Candied Apple; Red Berries; Maple Syrup; 60% Milk Chocolate
This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed in plastic tanks for 30 hours maintaining a temperature of 20 degrees Celsius by placing the coffee in a water tank, developing a higher concentration of lactic acids.
Later placed on raised beds until 18% moisture is achieved, afterwards the coffee is placed in grain pros for 50 hours and later left to dry on raised beds to 10.5% moisture.
