FARM: Jairo Arcila, Santa Monica
REGION: Armenia, Quindio
ALTITUDE: 1450 - 1500 MASL
PROCESS: Anaerobic Fermentation
This micro-lot coffee was grown by Jairo Arcila at the farm Santa Mónica. The coffee is exposed to a dry anaerobic fermentation period of 72 hours, with the pulp on. During this fermentation stage, lychee and wine yeast were added to develop unusual notes in the cup. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.
This lot of coffee is 100% Castillo – a variety developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
* Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *
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