El Jaragual Castillo Thermal Shock Water activity watching the quality of his

watching the quality of his coffee go unrewarded by the price it fetched

Businde’s natural-processed Red Bourbon showcases the clarity and structure that Kayanza is known for

the process begins with a careful manual harvest

under shade

El Jaragual Castillo Thermal Shock Water activity watching the quality of hisThis coffee is a masterclass in precision processing, designed to bring out its vibrant, complex flavours. Starting with handpicked cherries at peak ripeness, a careful floating process removes any imperfections, ensuring only the finest fruit progresses. After an initial oxidation stage, the cherries are pulped dry and undergo a second oxidation to strip the mucilage, followed by thermal shock washing. A 72 hour fermentation with carefully selected