Juan Giraldo - Bioinnovation Washed

Summary

This coffee from producer Juan David Giraldo's La Betulia farm in Génova, Quindío, Colombia features the Castillo variety. It underwent a unique Bioinnovation Washed process developed by La Palma Y El Tucán, involving 126 hours of aerobic stabilization fermentation, 90 hours of anaerobic fermentation in clay pots buried in forest floor, followed by pulping, 12 more hours of aerobic fermentation, washing, and 35 days of patio drying. The cup profile offers confectionary sweetness with notes of vanilla, waffle cone, and pluot.

Details

Format

Bean

Decaffeinated

No

Producer

Juan David Giraldo

Altitude

1700 m.a.s.l

Variety

Castillo

Notes

Plum, Vanilla

The roaster

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 coffe…