Arrived September 8th, 2021.

Forward has purchased 5 x 35kg bags of Ana Doney's Natural WWF Castillo.

The entire lot of Five (5) bags has been booked by Rogue Wave Coffee in Edmonton, Alberta.

Ana Doney is a first-generation coffee producer with over 10 years of experience growing coffee on her farm, La Primavera in  Quindío, Colombia. She and her husband grow Castillo, Caturra, and Pink Bourbon. They have also begun processing naturals, thanks to the guidance of Cofinet. This is the first time Forward has featured offerings from Ana Doney, purchased through offer samples from our friends and partners at Cofinet.

After harvesting only the ripest, deep red/purple Castillo cherries, Ana has utilized a fascinating method, thanks to Cofinet's guidance, called White Wine Fermentation. This lot begins with a 30-hour aerobic fermentation in ceramic tanks. It is then taken to raised beds to dry until 20% moisture is achieved. At this marker, Jairo then places the coffee cherries into sealed GrainPro bags for 80 hours to ferment an additional time. Then, they are left to dry again on raised beds until 10.5% moisture. This method is inspired by the styling of Malolactic Fermentation, utilized in the wine industry.