Casw (Castillo ft Colombia – P02) 50% castillo beans and 50% colombian variety mixing. For this coffee it is use a sacharomyces microorganism resposibles for invigorating all the fruity, sweet, and exotic compounds of this coffee variety. it has notes of red fruits like strawberries. All flavors come from integrating a microorganism, a substratum, and all the compounds and acids present in the pulp. They combine with the coffee green bean for a high interacion responsible for this final sensory profile. Cupping profile 85.
