About This Coffee
This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved.
Flavor Profile
White GrapeStar FruitPeachBaker's Chocolate
Coffee Details
- Type
- Single Origin
- Process
- Anaerobic Honey Fermentation
- Roast Level
- Light
- Origin
- 🇨🇴 Armenia, Quindio, Colombia
- Varieties
- Caturra
- Altitude
- 1,450-1,500m