Milky Cake Friedhats Edwin works with dry miller

Edwin works with dry miller Juan Boyan

who oversees processing and drying

Finca Voo stands as a testament to the vision and hard work of Ivan Solis and his family

each contributing small volumes of cherry to the collective system

towards the end of harvest

Milky Cake Friedhats Edwin works with dry millerThis 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%.