Special Process Archives | Page 11 of 15

Kunde Coffee Platform

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Special Process

Product Region

Product Variety

Semi-Washed Catuai – 80 Hours of Fermentation

Geisha Washed – Fermentation 50 Hours

Castillo Honey – Infused Mango

Natural Pink Bourbon – Infused Lime

Castillo Lavado – Fermentation 80 Hours in Water

Caturra Honey – Fermentation 80 Hours in Water

Blend Honey – Fermentation 80 Hours in Water

Blend Washed – Fermentation 96 Hours + 8 Weeks Stabilization

Washed Blend – Anaerobic Fermentation 230 Hours In Bioreactor With Remonta

Supreme Natural – Fermentation 72 Hours Anaerobic

Natural Catiope Batch 1 – Anaerobic Fermentation 72 Hours

Washed Catiope Batch 14 – Anaerobic Fermentation 72 Hours

Catiope Washed Batch 11 – Fermentation 72 Anaerobic Hours

Blend Washed Batch 12 – Fermentation 72 Hours Anaerobic

Castillo Lavado Batch 13 – Fermentation 72 Hours Anaerobic

Blend Natural

Blend Washed

Bourbon Rosado Natural – Proceso 004

Bourbon Rosado Washed – Proceso 003

Geisha Washed

Blend Regional Washed

Blend Regional Natural

Tabi Natural

Bourbon Rosado Washed Wine – Proceso 076

Geisha Honey

Bourbon Rosado Honey

Etiope 268 Honey

Geisha Honey

Geisha Washed #1

Geisha Washed #2

Bourbon Rosado Washed

Blend Honey

Típica Washed Lote #20

Caturra Washed Lote #19

Caturron Washed Lote #18

Bourbon Rosado Washed Lote #17

Bourbon Rosado Washed Lote #13

Tabi Washed Lote #16

Bourbon Rosado Washed Lote #14

Bourbon Rosado Washed Lote #15

Product Region

Product Variety