Castillo Natural-La Divisa
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If you want to quote this product please send an email: contact
If you want to quote this product please send an email: Contact
Coffee grown at 1,260 meters above sea level, Caturra variety. Washing process and aerobic fermentation. Later placed inside grain probags for 90 hours maintaining a temperature below 71.6 °F. In this environment, bacteria feed on carbohydrates and sugars from the mucilage, this leads to a higher concentration of lactic acid. Later, pulped, gently washed, and…
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An exotic and sweet coffee that reflects the best characteristics of natural coffees, intense notes of red fruits, a flavor and a sweetness different from white chocolate, accompanied by an elegant creamy body. If you want to quote this product please send an email: Contact
This coffee was exposed to dry aerobic fermentation for 24 hours, then placed inside grain probags for 95 hours, maintaining a temperature below 71.6 °F . In this environment, the bacteria feed on carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Then, it was pulped, gently washed and placed…
If you want to quote this product please send an email: contact
Exotic coffee with intensity and unique flavor, with notes such as blueberries, vanilla, maple and lavender. If you want to quote this product please send an email: Contact
This coffee was exposed to dry aerobic fermentation for 24 hours, then placed inside grain probags for 95 hours, maintaining a temperature below 71.6 °F . In this environment, the bacteria feed on carbohydrates and sugars from the mucilage. This leads to a higher concentration of lactic acid. Then, it was pulped, gently washed and placed…
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