Grown by Leonid Ramirez at Finca La Cortina De Hierro, this coffee follows strict ripeness criteria. After floatation and hand-sorting for defects, the cherries undergo 30 hours of underwater fermentation before pulping. The parchment is gently washed and dried in controlled conditions to achieve ideal moisture content.
This 100% Castillo microlot, more productive and resistant to coffee leaf rust than Caturra, offers a balanced and sweet flavour profile.
IN: 21g | OUT: 48.5g | TIME: 26sec
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