Natural Coatepec 80hr anaerobic fermentation

For this coffee lot, we processed the beans of our friend and coffee producer Héctor Hernández. 
Don Héctor cultivates Costa Rica 95, Colombia and bourbons on his farm. His cultivation practice is conventional. 
The quality of the fruit produced by Don Héctor reaches the Coffee School of Tueste Café to be processed. 
At the Coffee School, we like to create a nice environment in all of the areas: beginning with a great relationship with the producers, we teach them / help them to have better results, plant nutrition, optimal coffee ripening; we have a safe place to work in the mill as well as the right equipment and the best team!; we do quality control; all of this combined together for the team and our clients to have great coffees.