Chock-full of juicy tropical fruits and candy sweetness. A real pep-up.
This coffee was exposed to a dry aerobic fermentation process of 24 hours, then placed inside GrainPro bags for 90 hours maintaining a temperature below 22 ºC. In this environment, safe bacteria feed on carbohydrates and sugars from the mucilage leading to a higher concentration of lactic acid. Later, the coffee is placed on raised beds until 11% moisture content is achieved. The result? Unique, juicy and utterly delicious.
Balanced and clean with elegant nectarine and green grape. Hokey pokey sweetness to finish.
We’ve got one thing to say: when this coffee hit the cupping table, we knew we’d struck gold. Our Ever Castillo may well be the best Peruvian we’ve ever tasted, and we’re pleased and proud to share it with you.