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