$18.00 – $60.00
Produced by Diofanor Ruiz at his farm in Buenavista, Quindio. This coffee is harvested to strict ripeness criteria and then exposed to a double anaerobic fermentation for 40 hours prior to pulping. The cherries are then pulped and exposed to a further 20 hours of fermentation before being sent to the mechanical dryers. This is Diago Ruiz first extended fermentation experiment and is made up of 100% Castillo cherries.
THIS COFFEE WILL BE ROASTED ON 21/5/2019