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Carbonic MacerationVarietal: TypicaAltitude: –1
double anaerobic process with thermal shock to elevate Castillo into something truly extraordinary — lush
Process: Natural
a naturally processed Geisha
Sweetness moves gently
Gesha Village - Bangi Anearobic Natural wholesale Carbonic MacerationVarietal: TypicaAltitude: –1Tier: These special micro lots, accounting for 15% of the production, exhibit superior flavor attributes and excellent cup quality, scoring 88 points and above on the SCAs 100 point scale. Anaerobic natural: This type of coffee is produced by fermenting freshly harvested cherries in plastic barrels (anaerobic fermentation) for 84 hours, and then dried on raised African beds under direct sun for approximately 28 days. Flavor Notes: citrus fruit, sweet