Manos Juntas Micromill carefully processes coffee to enhance quality and consistency. Upon harvest, cherries are delivered fresh and undergo immediate testing for Brix and pH levels. They are then placed in hermetic tanks for a five-day anaerobic fermentation, where nitrogen gas is introduced to stimulate yeast activity. This controlled environment enhances flavor development, while Brix and pH monitoring determine the optimal fermentation endpoint. Afterward, the coffee is stabilized at 20°C to halt fermentation and remove yeast.Naturally-processed coffees undergo an additional five-day aging phase in tanks before drying in solar dryers for 30–45 days, ensuring depth and complexity in the final cup.     Origin: Cauca Altitude: 1400-2000 MASL Varietal: Castillo Process: Natural   This roast is best suited for espresso brew methods.