The coffee tradition of the Castro Kahle Family began in the mid-19th century when their ancestors shared
a common dream: “To produce the best coffee in the world.” Today, Alejo (5th generation) continues to produce coffee with the same ideals of excellence, top quality and innovation, while also prioritizing environ- mental protection. By acquiring and conserving natu- ral rainforest areas, the family takes concrete steps to reduce air pollution and fight global warming, promo- ting an environmental awareness they want to pass on to future generations. Alejo‘s dedication and proces- sing skills are reflected in the many awards he has re- ceived over the years. For the Natural Anaerobic pro- cess the fermentation tanks are placed under forest shade for 5-7 days at a temperatures of 15 degrees Celsius, with continuous monitoring of temperature, Brix grades, and pH. After fermentation, the beans dry on racks for 11-14 days before being further dried in a large dryer (Guardiola) for 8 hours.
 
Price inc. VAT 3%