Edinson Argote - Orange Bourbon / Anaerobic Washed, Thermal Shock

Edinson Argote - Orange Bourbon / Anaerobic Washed, Thermal Shock is then washed at temperatures of 45°C, creating a thermal shock. Fermentation: For 72 hours at temperatures below 25°C with specific yeast. Fermentation completion: After 72 hours, is washed at temperatures of 5°C to seal the fermentation. Drying: After the 72 hours of fermentation, the coffee goes into drying, which is carried out mechanically for 48 hours at 38°C. Stabilisation: This is done in grainpro-type bags.