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The Natural Rum aged Castillo was grown by felipe arcila at Jardines del Eden, this coffee was exposed to a dry aerobic fermentation of 24 hours, later placed inside grainpro bags for 60 hours, maintaining temperature below 22 degrees celsius by placing the coffee inside a water tank. Next, the coffee is exposed to a white wine fermentation (the drying is suspended when the coffee is around 20% of humidity for 5 days) and later placed inside rum barrels for 2 weeks
