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