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Colombian single origin from the Quindio region, produced by Diofanor Ruiz. It's a castillo varietal that undergoes natural extended fermentation (EF2). It was exposed to a dry aerobic fermentation for 24 hours, later placed inside grain pro bags for 60 hours maintaining a temperature below 22 degrees celsius by placing the coffee inside a water tank. It's then placed on raised drying beds until 18% moisture content is achieved. Lastly, the coffee is placed inside grain pro bags again for 50 hours and later left to dry below 40 degrees celsius on raised beds until 10.5% moisture content was achieved. It's a major fruit bomb, like dark chocolate covered pomegranate. Also has a very “wine” body to it.
12oz bags roasted in LA