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

Farm: Guadalajara

Type: Castillo

Altitude: 1800 meters

Cultivation: Shade

Processing: Anaerobic berry drying

Drying: Sun.

Harvest period: March 2020

Lot size: 130 kilos