COLOMBIA – Finca El Jardín – Anaerobic fermentation
Region: Planadas, Tolima
Farm: Finca El Jardín
Producer: Jorge Rojas and José Giraldo
Variety: Caturra, Castillo
Altitude: 1800 m
Process: Anaerobic fermentation during 180 Hours: Stage one had 100 hours of anaerobic fermentation of the coffee in cherry without water. Second stage consists of pulping the cherry and submitting the coffee to another 80 hrs of carbonic maceration under a small amount of water. After 80 hrs, wash again, then dry and stabilize for 3 months before milling and packing.
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