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Roasted For Espresso.
Varietal: PURPLE CATURRA
Process: 250HR ANAEROBIC NATURAL
Producer: RODRIGO SANCHEZ
Fermentation process: Fermentations have been achieved with different micro-organisms (yeast, lactobacilli) to give the desired flavour profile.
When fermentation begins to raise the temperature from 23 to 25 degrees, it begins to develop fruit flavours.