In Taipiplaya, in Bolivia’s Yungas region, the Arce family cultivates coffee within a biodiverse agroforestry system at the foothills of the Andes. Encouraged by their children, Arminda and Leonardo, the family began managing post-harvest processing themselves. Arminda studied agronomy, focusing her thesis on coffee fermentation during drying. This natural Castillo lot is dried for 20 to 30 days on raised beds, allowing fermentation to develop gradually and bring sweetness, structure and fruit depth to the cup. *All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout. In Taipiplaya, in Bolivia’s Yungas region, the Arce family cultivates coffee within a biodiverse agroforestry system at the foothills of the Andes. Encouraged by their children, Arminda and Leonardo, the family began managing post-harvest processing themselves. Arminda studied agronomy, focusing her thesis on coffee fermentation during drying. This natural Castillo lot is dried for 20 to 30 days on raised beds, allowing fermentation to develop gradually and bring sweetness, structure and fruit depth to the cup. *All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout.

In Taipiplaya, in Bolivia’s Yungas region, the Arce family cultivates coffee within a biodiverse agroforestry system at the foothills of the Andes. Encouraged by their children, Arminda and Leonardo, the family began managing post-harvest processing themselves. Arminda studied agronomy, focusing her thesis on coffee fermentation during drying. This natural Castillo lot is dried for 20 to 30 days on raised beds, allowing fermentation to develop gradually and bring sweetness, structure and fruit depth to the cup. *All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout. In Taipiplaya, in Bolivia’s Yungas region, the Arce family cultivates coffee within a biodiverse agroforestry system at the foothills of the Andes. Encouraged by their children, Arminda and Leonardo, the family began managing post-harvest processing themselves. Arminda studied agronomy, focusing her thesis on coffee fermentation during drying. This natural Castillo lot is dried for 20 to 30 days on raised beds, allowing fermentation to develop gradually and bring sweetness, structure and fruit depth to the cup. *All coffees are sold as whole beans. If you would like your coffee ground, please leave a note at checkout.