Diego Orta - Anaerobic Natural
Diego Orta - Anaerobic Natural
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.

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Details

FormatBean
DecaffeinatedNo
ProducerDiego Orta
Altitude1700 m.a.s.l
VarietyCaturra, Castillo
NotesChocolate, Cherry, Orange, Marzipan

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The roaster

Black & White
Black & White

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 coffees they can find and organise them in a genuinely helpful way — by roast level and even by a 'funk' scale from clean to wild — so you know what you're getting into. New coffees drop weekly, from washed everyday lots to experimental naturals and their high-end Black Label competition coffees. There's a subscription if you'd rather explore on autopilot, plus US shipping and wholesale. A brilliant pick for adventurous drinkers who like variety and a bit of funk.

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