This HCS regional coffee undergoes a unique dual fermentation process, first aerobic, then anaerobic, crafting an extraordinary profile. The initial exposure to oxygen elevates its complexity, while subsequent anaerobic submersion accentuates vivid blackberry notes. It combines the fruity essence with a creamy body, offering an exceptional cup. A final hot and cold water quenching stage to preserve the profile. This Castillo variety is directly sourced in
the highlands of Acevedo & Pitalito – Huila.

Natural drying in the sun in a Canopy and final shape in a Silo. (Mechanic system)