Juicy Crush - Colombia {Castillo - Pineapple Co-Fermented}

Highlights

“Juicy Crush is a Castillo lot from Quebraditas Coffee Farm in Oporapa, Huila, grown at 1,600–1,850 masl by Edinson Argote and Ángela Rojas. After a selective harvest that discards green, overripe and dry cherries, the coffee undergoes a controlled double fermentation: 24 hours of whole cherry in food-grade containers, then 72 hours submerged with yeast and pineapple. It is dried for around 76 hours at an average 40 °C and stabilised in GrainPro bags. Roasted omni-light by Kima Coffee in Málaga for filter and espresso.”