Washed Anaerobic Castillo by Leonid Ramirez

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This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, cherries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped, gently washed, and sundried on raised beds below 35 degrees Celcius until ideal moisture content was achieved.

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

We think it tastes like...   Lemonade, Cacao Nibs, Stone Fruits, Tamarillo

Origin: Genova, Quindio, Colombia

Farm and Producer: La Cortina de Hierro by Leonid Ramirez

Botanical Cultivars: Castillo

Altitude: 1900-1950 m.a.s.l

Process: Washed Anaerobic

Soil Characteristics: Volcanic Ash

Annual Rainfall: 1900-2200mm

Temperature: 15-24°C