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Produced by Samuel Diego Bermudez at Finca El Paraiso in Cauca, Colombia, this Castillo lot undergoes a double anaerobic fermentation with yellow fruit yeast cultures and a thermal shock wash. This special method delivers notes of rose tea, oolong, a
Quantity: 227g
Origin: Colombia
Region: Cauca
Producer: Diego Samuel Bermudez
Variety: Castillo
Altitude: 1960 meters
Process: Thermal Shock Washed
Caffeine: Full Caffeine
Brew Method: Filter
With Nick Francisco
