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Origin: Armenia, Quindio, Colombia
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Farmer: Luz Helena Salazar
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Altitude: 1450-1500
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Varietal: Castillo
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Process: Natural anaerobic fermentation with dehydrated apple cider pulp
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Tasting Notes: Toffee and Green Apple
This lot was exposed to a dry anaerobic fermentation of 48 hours. During this fermentation, dehydrated apple cider pulp was added to the anaerobic environment. Later, coffee was placed on raised beds mixed with dehydrated apple cider pulp below 35ºC until ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
