Similar to Natural Extended Fermentation Castillo by Diofanor Ruiz

This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside Grainpro bags for 90 hours maintaining a temperature below 22c. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage w...

This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside Grainpro bags for 90 hours maintaining a temperature below 22c. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage w...

This coffee was grown byFelipe Arcila, the co-owner of Cofinet.This coffee is harvested following strict ripeness criteria, laterfloated and hand-sorted to remove any defects. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped, during this fermentation stage, dehydrat...

Planadas municipality is located in the Tolima department. Its weather conditions make it an ideal area to grow high-quality coffee. 95% of coffees are grown in low temperatures which produces a higher sugar concentration during the ripening process, resulting in a sweeter and more complex cup profi...

Planadas municipality is located in the Tolima department. Its weather conditions make it an ideal area to grow high-quality coffee. 95% of coffees are grown in low temperatures which produces a higher sugar concentration during the ripening process, resulting in a sweeter and more complex cup profi...

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved. ...

This is a really interesting, coffee, there is a bit of funk from the extended fermentation in the aroma, but the flavours are intense, tinned peach, passionfruit shrewsberry biscuits. homemade ones with real raspberry jam. Drink this slowly over a month, see how the flavours develop. Roasted on 01 DEC 2023

This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, c herries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped, gently washed, and sundried on raised b...

This coffee was grown by Leonid Ramirez at the farm La Cortina de Hierro. This coffee was carefully hand-picked following strict ripeness criteria. Later, c herries were exposed to a dry anaerobic fermentation period of 40 hours. The cherries were then pulped, gently washed, and sundried on raised b...

This coffee was grown by Luis Aldana at the farm La Granja. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved. ...

Region: Tolima Varietal: Castillo, Caturra Process:Washed Altitude: 1700-1900 m.a.s.l. About Produced by Rafael Amaya and his son, this microlot was exposed to a long dry anaerobic fermentation of 60 hours with the pulp on. This fermentation takes place inside the bags which the pickers use to colle...

This coffee was grown by Luis Anbal Caldern at the farm Villa Betulia. This coffee was exposed to a dry aerobic fermentation of 24 hours and then placed inside Grainpro bags for 50 hours at a temperature below 22C. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage wh...

This coffee was grown by Jairo Arcila at the farm Villarazo. This lot was exposed to aerobic fermentation for 24 hours. Later, coffee was placed inside grainpro bags for 200 hours maintaining a temperature below 22 degrees and adding CO2. Later, coffee was placed on raised beds at a temperature belo...

Premium quality Arabica coffee beans freshly roasted giving a rich in creamagiving a good finish on the pallet. Packed with fruity tastes and notes of spiced dark chocolate, very aromatic, gentle complexity, low in acidity. Roasted coffee Bliss is full bodied, smoothwith no bitter after taste. A per...

Freshly Roasted Single-Origin Espresso Coffee Delivered to your Home or Office Hate waking up in the morning or arriving at work looking forward to your coffee only to find you have run out Never be without coffee again by getting freshly roasted artisan coffee delivered right to your door everyone,...

Premium quality high altitude coffee beans blend, each extract is rich in creama giving a good and lasting finish on the pallet. Packed witha distinct strong flavours and aroma, low in acidity so minimising reflux.Aristo is full bodied, strong yet smooth with no bitter after taste. Aristo Coffee - A...

Franks House Blend is roasted in-house and served as espresso for all coffee with milk in both the Terrace and Newtown stores. The blend is made up of beans from two origins: Brazil and Colombia. With m ilk we think it tastes like cereal, marshmallows, roasted nuts and milk chocolate. Drunk by itsel...