Colombia Co Fermentado Durazno

48-hour anaerobic fermentation.
The Castillo variety, known for its resilience and balanced profile, serves as the perfect canvas for this innovative processing method.

At Finca Las Violetas, producer Daniel Ramírez uses a specialized 48-hour anaerobic fermentation in GrainPro bags, co-fermenting the cherries with yeast and natural peach extract. After this precise fermentation phase, the coffee is pulped, demucilaged, and patio-dried, a technique that preserves its vibrant fruity characteristics and delivers an exceptionally sweet and complex cup.