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.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Decaffeinated
- No
- Producer
- Diego Orta
- Altitude
- 1700 m.a.s.l
- Variety
- Caturra, Castillo
- Notes
- Chocolate, Cherry, Orange, Marzipan
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The roaster
Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…
AI-assisted description, based on roaster & cupping data.
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