Argote Lactic Anaerobic
Shokunin exclusive
After extensive fermentation classes and experiments, Juan Pablo started actively controlling his coffee’s fermentation.
Region: Nariño, Colombia
Altitude: 1,950 – 2,000 m.a.s.l.
Variety: Castillo
Processing: Depulped, 8 days anaerobic fermentation with 2% salt to a pH of 3.6
Additional information
Weight | N/A |
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Region | Génova, Nariño, Colombia |
Altitude | 1,950 – 2,000 m.a.s.l. |
Variety | 90% Castillo, 10% Caturra |
Processing | 3 x 24hr fermentation, dried on raised beds. |
Flavour | Bright aromas like nutmeg and elderflower. Intense sweetness like red berry and blackcurrant. Very light body like Darjeeling tea. |