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fermented for 12-14 hours and then dried on patios and raised beds
Process: Full natural
Variety: Bourbon & Kent
Dried on raised beds
Roast: Medium/Dark
Colombia flavored fermented for 12-14 hours andCertification Grading: EP Roast: Medium Tasting Profile: Dried orange, berry, chocolate Grower: Smallholder farmers from Medellin Variety: Castillo, Caturra, Colombia, & Typica Region: Medellin, Antioquia, Colombia Altitude: 1300 1500 M Soil Type: Volcanic Loam Process: Fully washed and dried in solar dryers to protect the coffee from rain.
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