KOLUMBIA Arturo Arango El Paraiso

Highlights

“Produced by young grower Arturo Arango at Finca El Paraíso in Quindío, Colombia. The Chiroso variety is processed with a Natural Thermal Shock method: 48 hours aerobic fermentation, thermal shock with ~50°C water, then 80 hours anaerobic fermentation in GrainPro bags, dried on raised beds.”