Jairo Arcila Castillo Natural

This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed inside plastic tanks for 42 hours to maintain the temperature at 20 degrees and adding CO2. Later placed on raised beds until 18% moisture content is achieved.

Afterward, coffee is placed inside grain pro bags again for 50 hours and later left to dry on raised beds to 10.5% moisture content.

This micro-lot is 100%, Castillo. This varietal was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.