Risaralda, Apia (Espresso Roast)

Product made from ripe coffee cherries of the Castillo variety, which are harvested at optimal ripeness. The cherries are floated to remove those with low density, then depulped and fermented for 16 hours. After fermentation, the coffee is washed to remove the mucilage, then dried to obtain dry parchment coffee (Excelso grade).

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Description

SCA: 85

Apía, Risaralda, Colombia (1500 – 2000 masl)

Castillo

Washed / Anaerobic Fermentation (15 days) 

Aftertaste Note: Had savory notes and juicy acidity with a clean light body with nuts in the aftertaste.

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