Tasting Notes: cherry, cocoa, kiwi, red wine
Grown by Jairo Arcila at Finca Santa Monica. This coffee was carefully hand-picked in order to select the ripest cherries. The cherries were exposed to a dry anaerobic fermentation for 18 hours before being pulped. The beans were then sundried on raised beds to optimum moisture level with mucilage on. This microlot was processed by Cofinet at La Pradera Washing station. This microlot is 100% Castillo.