La Palma Castillo Lactic Process 10oz Whole Bean Can
This Castillo lot comes from a group called La Palma & El Tucan in Colombia. Altilano Giraldo runs a farm called Palmichal and embraces tradition with modern technique. The coffee goes through a 123 hour stabilization period, then 95.5 hours of anaeorobic condition fermentation, and finished with 26.9 hours of a mucilage oxidation on aerobic condition. Once the coffee reaches a certain level it was dried on raised beds for 768.3 hours and mechanical dried to seal the coffee at 11.2% moisture.
Overall the profile is balanced, but definitely leans more on the sweet side with notes of chocolate ganache, white fruit and a subtle strawberry acidity.
Origin: Columbia
Varietal: Castillo
Process: Lactic
Elevation: 1550m
This Castillo lot comes from a group called La Palma & El Tucan in Colombia. Altilano Giraldo runs a farm called Palmichal and embraces tradition with modern technique. The coffee goes through a 123 hour stabilization period, then 95.5 hours of anaeorobic condition fermentation, and finished with 26.9 hours of a mucilage oxidation on aerobic condition. Once the coffee reaches a certain level it was dried on raised beds for 768.3 hours and mechanical dried to seal the coffee at 11.2% moisture.
Overall the profile is balanced, but definitely leans more on the sweet side with notes of chocolate ganache, white fruit and a subtle strawberry acidity.
Origin: Columbia
Varietal: Castillo
Process: Lactic
Elevation: 1550m
This Castillo lot comes from a group called La Palma & El Tucan in Colombia. Altilano Giraldo runs a farm called Palmichal and embraces tradition with modern technique. The coffee goes through a 123 hour stabilization period, then 95.5 hours of anaeorobic condition fermentation, and finished with 26.9 hours of a mucilage oxidation on aerobic condition. Once the coffee reaches a certain level it was dried on raised beds for 768.3 hours and mechanical dried to seal the coffee at 11.2% moisture.
Overall the profile is balanced, but definitely leans more on the sweet side with notes of chocolate ganache, white fruit and a subtle strawberry acidity.
Origin: Columbia
Varietal: Castillo
Process: Lactic
Elevation: 1550m