Felipe Arcila, Colombia - Castillo (from 150g)
This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed in plastic tanks for 30 hours maintaining a temperature of 20 degrees Celsius by placing the coffee in a water tank, developing a higher concentration of lactic acids.
Later placed on raised beds until 18% moisture is achieved, afterwards the coffee is placed in grain pros for 50 hours and later left to dry on raised beds to 10.5% moisture.
60% Milk Chocolate
*Coffees are roasted every Tuesday. To qualify for Free Delivery Weekend the same week, orders are to be made by 2pm on Friday of the week.
**Our single origins are roasted omni-style (to accommodate for both espresso & filters)