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SHOKUNIN COFFEE COLLECTIVE · NL
Argote Lactic Anaerobic
Colombia 🇨🇴 · Anaerobic, Extended fermentation
$29.81/lbs
Best value
$18.25/250g
$33.11/lbs
$65.71/1kg
$29.81/lbs
Tasting notes
Jasmine tea
Nutmeg
Papaya
Region
Nariño, Colombia 🇨🇴
Process
Anaerobic, Extended fermentation
Producer
Argote family
Altitude
1950-2000 masl
Variety
Castillo, Caturra
What the brand says
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
How was this coffee?
Tried these beans? Add your rating!
SHOKUNIN COFFEE COLLECTIVE · NL
Argote Lactic Anaerobic
Colombia 🇨🇴 · Anaerobic, Extended fermentation
$29.81/lbs
Best value
$18.25/250g
$33.11/lbs
$65.71/1kg
$29.81/lbs
Tasting notes
Jasmine tea
Nutmeg
Papaya
Region
Nariño, Colombia 🇨🇴
Process
Anaerobic, Extended fermentation
Producer
Argote family
Altitude
1950-2000 masl
Variety
Castillo, Caturra
What the brand says
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Colombia – Lactic Anaerobic Castillo. Heavy aromas like nutmeg and jasmine. Mellow sweetness like papaya and banana. Soft body like Darjeeling tea. After extensive fermentation classes and experiments, Juan Pablo started actively controlling the coffee's fermentation. Region: Nariño, Colombia Altitude: 1950 - 2,000 m.a.s.l. Variety: Castillo Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
How was this coffee?
Tried these beans? Add your rating!