We love coffees from Narino for their cleanliness and brilliance. We get Rainier Cherry, Orange, Milk Chocolate and caramel from this incredible lovely anaerobic lot.
Jesus Angel Lopez is a third generation coffee producer. The name Llano Redondo comes from the circular shape of the farm.
The coffee cherries are sanitized and then fermented in sealed closed tanks without oxygen. The first fermentation (in cherry) takes 24 hours. After depulping, it is then fermented a second time in mucilage for 36 hours. The coffee is then washed and dried on parabolic beds for 15 - 20 days.
Region Narino, Colombia
Altitude 1950-2300
Process Washed Anaerobic
Varietal Caturra
