Pijao, Quindio - Colombia

Varietal: Castillo

Processing Method: Dry Anaerobic Fermentation

This naturally processed Colombian coffee is 100% Castillo, hand picked selecting only the ripest cherries. After the cherries are picked they are exposed to 50 hours of dry anaerobic fermentation. The result is a fruit driven coffee packed full of sweetness - we hope you like it!

Flavors of grape, red apple and honey

Roasters notes

With this coffee we delay adding heat at the start of the roast for longer than usual. La Pedregoza needs overall less heat throughout the roast. We aim for a roast time of 10.45 (minutes) with a development ratio of around 20%.

This coffee is roasted on our 12kg Diedrich.