Willington is the owner of a 7ha farm Los Naranjos and is blessed with one of the healthiest farms we’ve ever seen, with typica, bourbon (including pink, orange and yellow), and caturra originally planted by his grandfather.
He experiments with processing, and first leaves his coffee cherries to ferment under controlled conditions for 24 hours (in sealed bags, a low-oxygen environment), before de-pulping them and leaving them to ferment for another 24 hours in an open tank before drying in that beautiful dryer under shade cloth.
sourced from: Shared Source
ROASTED FOR FILTER
Optimal resting period: 14 days onwards