Process:
Culturing is a mixed coffee fermentation process using fruits must and aromatic plants (banana and pineapple). This fermentation is carried out with restricted oxygen for more than 144 hours.
The Culturing fermentation process, developed by Julio Andres , combines traditional techniques with modern science. A blend of fruits, aromatic plants, and spices, along with carefully selected bacteria and yeasts. These ingredients work together to create metabolic processes that yield coffee with unparalleled sensory profiles.
Drying
Solar drying for twenty-five days and five days of mechanical drying.
Cup Profile
Banana, cinnamon and caramel/toffee.
