Subtext - Anibal Rodriguez
COF-ST-0192Anibal Rodriguez's washed Castillo Tambo from Finca La Esperanza in Campo Hermoso, Huila, offers a rich chocolatey profile, perfect for batch brewing. Grown at 1,650-1,750 masl, this coffee went through a dual fermentation process—12 hours in-cherry and 48 hours post-pulping—before drying for 18-25 days. While it didn't place in the top 15 at the 2023 Copa de Oro, it stands out with a balanced, crowd-pleasing flavor.
A Beginner's Guide to Choosing Your Next Coffee Bag
With Nick Francisco