Notes from the curator

This coffee was exposed to a dry anerobic fermentation of 24 hours. later placed inside grain pro bags for 50 hours maintaining a temperature below 22 °C. Afterward, coffee was frozen for 72 hours. Later the coffee was placed on raised beds below 35 °C until ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.