Description: This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. His coffee is harvested following strict ripeness criteria. Cherries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped and placed on raised beds below 35C 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.
This high quality of this coffee comes as no surprise seeing that it comes from a quality focused producer who’s farm sit just shy of 2,000 meters above sea level. We love the cup profile with notes of Limoncello, Hibiscus, and Vanilla.