About the farm
Altitude
1800 m
Size
2 & 2 employees
Varieties
Castillo, Cenicafe1, Colombia
Harvest Season
October - December
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Danilo's Ext. Fermentation Washed
This coffee tastes like brotherhood, effort, and dedication. It is harvested when it is ripest, hand-selected, and left in a tank until the next day at 6 AM. Then, it is depulped and put into a fermenting bag for 180 hours. After that, it is taken to the drying beds for around 8 to 10 days. This coffee evokes a citrus flavor mixed with a fine touch of maple. It has a well-balanced body and a note of honey in both aroma and taste.
Taste Profile
- Citrus
- Chocolate
- Maple Syrup
Variety
Castillo
Danilo's Ext. Fermentation Washed
Product variants
The Process
How this coffee was produced
Harvesting and Processing
Drying Phase
Stabilization
About the producer
Danilo Naranjo
Danilo and Alex, two brothers that fell in love with coffee at an early age and learned the trade from their father. Their philosophy is to do the best they can with what they have. They come from a family of eight and are currently in charge of the farm, sharing their knowledge with their younger siblings on how to work the land and appreciate nature and coffee. In early 2022, they were introduced to specialty coffee, and since then,...
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