Francy Castillo is a coffee producer and agronomist who lives and farms near the remote town of Arboleda in Nariño, Colombia.
This all-caturra natural lot was grown at 2148m above sea level, fermented in bags for 7 days, dried briefly on raised beds, rested on tarps for 29-35 days, then pulped. Once ready the green coffee is vacuum sealed for export.
We find jam on jam with a side of jam.
Find her on Instagram: https://www.instagram.com/francyeluberrimocoffee/