We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Inzá, Cauca
Varietal: Castillo
Process: Washed
Altitude: 1830 masl
 
Carlos Gustavo Gonzalez owns a 1.8-hectare farm called Bella Vista, where he grows several varieties of coffee, including Typica and Caturra, along with the Colombian varieties of Colombia and Castillo. He carefully harvests the coffees when they are their ripest: bright red cherries for the Typica and Caturra, purple for Castillo, and dark yellow for Colombia. He puts his coffee through what's called a "double fermentation" by producers who work with Banexport. First, the coffees are placed in a hopper after picking, where they sit for 12 hours. Then, they are depulped and fermented in a tank for 24 hours. The parchment is washed three or four times, and then dried in a gable-roof dryer for about 14 days.