Milky Cake Friedhats Year after year

Year after year

Solsire manages commercial operations and Ivan Jr aspires to become an engineer to oversee production

Edwin works with dry miller Juan Boyan

one is whole

the trees are unusual

Milky Cake Friedhats Year after yearThis profile has been exclusively developed with Cata Export and Diego Bermudez, our partner in Colombia sourcing some of the best coffees Colombia has to offer. The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35C and a relative humidity of 25% until reaching a grain moisture of 10% 11%.