A washed ‘anoxic’ Castillo from Anderson Castrillon’s farm ‘La Celia’ in Risaralda, Colombia. This Castillo lot has undergone a whole cherry pre fermentation for 24 hours, a repeatable process to help draw out some more complexity from the coffee. We loved this fruity and crisp lot, and it reminded us of orange & florals with a well structured and winey aftertaste!
La Cabra was founded by Esben Piper, and they roast bright, seasonal lots in Copenhagen, Denmark 🐐✨ This coffee was roasted on 19.8.2024.
This coffee is 250g. We recommend drinking it 3 to 12 weeks after roast, and storing in an airtight container.