TIKI PUNCH SL28
First, it is floated and drained, put to ferment, and transferred to green pro plastic bags, left fermenting in the bag and to have contact with the musiclage is given daily three times over the mucilage, completing 200 hours of fermentation, with a drying stage of 15 to 20 days in the sun and ending with 35 days of stabilization
Luis Anibal Calderon
This coffee comes from a well-known producer in Huila, Luis Anibal, who has been recognized by his farm Villa Betulia with many different varieties, which, include this Catuai micro-lot! Located in the heart of San Agustin, Huila, he has been working with his family to promote specialty coffee through all his neighbors and relatives, creating an outstanding effect in his coffees and his community! We are really happy to start now promoting his coffees and for sure there will be coming more from him in the near future!