Castillo

Code: P-00

Variety: Castillo.

Farm: La Macarena

Height above sea level: 1900 meters.

Process: 1. Manual harvest. 2. Manual selection of only ripe fruits. 3. Sterilization with ozonated wáter. 4. Sterilization with ultraviolet light. 5. Fermentation begins in an anaerobic bioreactor. 6. We add a yeast called Saccharomyces var. diastaticus. 7. Verification of Ph and brix degrees. PH=6 and Brix Degree= 16. 8. We ferment the fruits for 48 hours. 9. We start drying at 40 degrees Celsius. 10. The coffee is dried in 46 hours in controlled mechanical equipment.