On the farm the coffee is planted among avocado, guava & citrus trees for shade. During the harvest from May to September the coffee is hand-picked and then pulped on the same day of collection. Here it is left to ferment for 15 hours before then being washed and then dried in a parabolic drier for 8 ? 10 days.
Taste: Blackberry, apple, muscovado
Process: fully washed
Varietal: Castillo, Caturra, colombia
Bag Size: 250