Colombia - Lord Voldemort Wush Wush

About This Coffee

Innovative producer Deiro Garcia uses custom fermentation techniques with homemade ferments from fruits and vegetables. Process includes 40-hour anaerobic fermentation in bags, 20-hour oxidation, submersed fermentation at 39°C for 12 hours with leachate recirculation, and thermal shock wash at 65-70°C to terminate fermentation. Dried under shade for 18-24 days at maximum 30°C.