Risaralda Milan "Agi Culturing"

This is a caturra from Colombia's Milan estate, processed with the farm's signature "Culturing" fermentation. Borrowing techniques used in making yogurt, specific starter cultures of yeast and bacteria are introduced to steer the flavour toward its wildest edges. The result is playful and juicy — bubble gum and grape with a cooling note of aloe, bright throughout. The process was first proposed by the daughter of farm manager and biologist Julio. Roasted light for filter by Glitch Coffee in Japan.