Cherry anaerobic fermentation for 48 hours using a culture medium composed of orange leaves, sugars, and beer yeast, the coffee is then depulped and washed for the initial drying stage. Meanwhile in the tank the culture medium continues fermenting. Once the coffee reaches approximately 50% moisture content, it is re-immersed in the culture medium to enhance flavor development and fixation. After 24 hours the coffee is washed with cold water to better preserve aromatic compounds. Coffee is dried again to reach 11% moisture content.

Specs

Region: NARIÑO, COLOMBIA
Place: BUESACO
Variety: GESHA
Method: WASHED/YEAST INOCULATED
Altitude: 1870 MASL
Coffee Producers: HUVER CASTILLO VELÁSQUEZ
Farm: LA GOLONDRINA
Notes: RASPBERRIES, LAVENDER SYRUP, LIME CUP THAT REMINDS US OF A LAVENDER TEA

Size: 250g