The coffee undergoes a controlled 120-hour fermentation before drying, developing intense notes of fermented fruit and wine-like aromas. This innovative process maximizes natural sweetness and aromatic complexity.
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Country of origin Colombia
Continent South America
Region Cauca
Farm La Cabana
Altitude 1900 - 2100 m
Harvest period March - June
Bean type Arabica
Arabica variety Castillo | Colombia
Processing method Natural fermented, 120 hours
Tasting notes Forest berries | Vanilla | Rum
Acidity Vibrant
The coffee undergoes a controlled 120-hour fermentation before drying, developing intense notes of fermented fruit and wine-like aromas. This innovative process maximizes natural sweetness and aromatic complexity.