Colombia – El Agrado (Anaerobic natural)

The Coffee Counter - "Producer Robinson Rivera has been growing coffee for 18 years and part of the ACC group for 5 years. This lot comes from the El Silencio farm, situated at 1700-1850 masl with 6 hectares of coffee growing area producing Castillo only. This naturally processed lot undergoes tank fermentation for 48 hours before being silo dried at 28 Celsius. Drying is paused at 16 hours and the temperature is raised to 37 degrees until 20% humidity is reached. Finally further fermentation takes place in sealed plastic cans for 24 hours, then parabolic drying is used to achieve 10% humidity."