PROCESS: EF2 NATURAL
TASTE: RED LIQUORICE, CHERRY COLA
Castillo has a reputation for being a lower quality variety of coffee tree. Felipe Arcila has decided to take his Castillo and experiment with it in hopes to increase its value. This coffee is placed in a dry aerobic (no oxygen) environment for fermentation for 24 hours, then placed in grain pro bags underwater for 60 hours to maintain a cool 22degree temperature and then later place on raised drying beds until 18% moisture is achieved. The coffee is then stored for 50 hours in grain pro bags once again for a secondary fermentation and then later left to dry on beds until 10.5% moisture is achieved. Due to all this care taken, we believe this is one of the best Castillo coffees I have ever tasted and is a true highlight in our current offerings.
Grind / Whole Beans