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: Cauca
Varietal: Castillo
Process: Double Fermentation Honey 
Altitude: 1870 MASL
 
Neftaly Fajardo Salazar has a farm in Inzá, Cauca, where his farm Finca La Estrella sits on about 3.4 hectares of land. The coffee is picked at full maturation by hand, and the cherries are sorted initially by floating them in a tank and removing the ones that bob to the surface, in a process called "balseo." The coffee is fermented in its intact cherry for 18 hours in a hopper, then depulped and open fermented in a cement-and-ceramic fermentation tank for 36 more hours. The coffee is washed twice and spread in parabolic dryers for 10–18 days.