Colombia Pineapple & Raspberry Co-Ferment ARCHIVED This method amplifies the coffee’s

This method amplifies the coffee’s natural sweetness

a multi-stage fermentation protocol built around oxidation

The coffee was then stabilized before milling to ensure consistency and cup quality

showcasing a uniquely vibrant expression of Ecuador’s extraordinary terroir

Colombia Pineapple & Raspberry Co-Ferment ARCHIVED This method amplifies the coffee’sExperience a vibrant Colombian coffee from Fresno, Tolima and San Adolfo, Huila. Grown at 1,750 meters, this CastilloCaturraColombia blend undergoes a unique PineappleRaspberry Cofermentation. The cherries first undergo a 24 hour pre fermentation in a plastic bag, then 24 hours in cherry, before being depulped and fermented for 5 days with dehydrated, ground fruit for intense flavor development. Dried for 10 daysplus a 5 day stall to lock in