A real jammy coffee, this Castillo is a honey process fruit coferment. Once harvested, the coffee undergoes 96-120 hours of co-fermentation with strawberries in sealed containers. The PH level, temperature, and sugar content of the liquid are checked during the fermentation to ensure quality and consistency during fermentation. The strawberries give the coffee a bright fruitiness while the anaerobic fermentation softens the palate with a creamy taste and texture.
Tasting Notes: Strawberries, cream, white sugar
Producer: Viviana Martinez
Variety: Castillo
Elevation: 1350-1400 MASL
Municipality: La Tebaida, Quindio, Colombia
Process: Anaerobic coferment
Size: 100 gram
A real jammy coffee, this Castillo is a honey process fruit coferment. Once harvested, the coffee undergoes 96-120 hours of co-fermentation with strawberries in sealed containers. The PH level, temperature, and sugar content of the liquid are checked during the fermentation to ensure quality and consistency during fermentation. The strawberries give the coffee a bright fruitiness while the anaerobic fermentation softens the palate with a creamy taste and texture.
Tasting Notes: Strawberries, cream, white sugar
Producer: Viviana Martinez
Variety: Castillo
Elevation: 1350-1400 MASL
Municipality: La Tebaida, Quindio, Colombia
Process: Anaerobic coferment
Size: 100 gram