Produced by Diofanor Ruiz at his farm in Buena Vista, Quindio. This coffee is harvested to strict ripeness criteria and then exposed to a double anaerobic fermentation for 40 hours prior to pulping.
An anaerobic fermentation where the cherries are stored in an oxygen free environment before starting the drying process. This extends the time of fermentation creating a more fruit & acidity driven profile.
The cherries are then pulped and exposed to a further 20 hours of fermentation before being sent to the mechanical dryers. This extended fermentation experiment and is made up of 100% Castillo cherries.