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, anaerobically fermented with 2% salt to a pH of 4.0 (+- 3 days)