
Black & White
Diego Orta - Anaerobic Natural
OriginColombia
ProcessAnaerobic, Natural
Summary
Diego Orta's coffee from Santa Maria, Huila, Colombia was grown on his farm El Rincon and processed by Equation Coffee at La Palma y El Tucán. The Caturra and Castillo varieties undergo 190 hours of anaerobic fermentation in GrainPro bags, followed by mechanical drying for 24 hours and finishing in a drying shed over approximately eight days. Tasting notes include black cherry, marzipan, spiced orange, and craft chocolate.
LLM-generated content – may contain errors.
Go to webshopDetails
FormatBean
DecaffeinatedNo
ProducerDiego Orta
Altitude1700 m.a.s.l
VarietyCaturra, Castillo
NotesChocolate, Cherry, Orange, Marzipan
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