COLOMBIA ANAEROBIC CASTILLO
RED BERRIES / SWEET BERRIES / FULL BODIED
This is an experimental plot, where Milton Panteviz on the farm Guadalajara in the region of Huila has done everything he can to create a truly exotic coffee. The coffee berries are picked at an altitude of 1800 meters when they have almost 24% sugar. They are then separated in a water bath and then allowed to ferment for 70 hours in tight-fitting, completely oxygen-tight barrels in a so-called anaerobic fermentation. The coffee is then dried slowly for 24 days on raised drying beds.
The result is a soft-bodied coffee with powerful fruit tones and an almost alcoholic fullness. A coffee that leaves few untouched.
Location: Huila, Colombia
Altitude: 1800 meters
Processing: Anaerobic berry drying
Harvest period: March 2020
Lot size: 130 kilos