DETAILED PROCESS. This HCS regional coffee is processed as a natural, with the cherries dried in whole fruit. It follows a dual fermentation protocol, starting with an aerobic stage and then moving into anaerobic one. The aerobic phase contributes to complexity, while the anaerobic stage highlights blackberry and other ripe fruit notes. The cup presents a creamy body with balanced fruit intensity. A final hot-and-cold water quenching step is applied to stabilize and preserve the sensory profile. This lot is Castillo variety, sourced from the highlands of Acevedo and Pitalito, Huila.

DRYING. Natural drying in the sun in a Canopy and final shape in a Silo. (Mechanic system).
Rest time: Minimum 10 days.