Parchmen & Co.
Singapore
This coffee was picked and transported the same day to La Pradera. This lot was exposed to a dry anaerobic fermentation of 48 hrs during this fermentation period, tartaric and eucalyptus leaves were added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degree Celsius until moisture content was reached.
Bergamot Oil
Praline
Fruit
Type
Single Origin
Origin
Quindio, Colombia
Roast
Medium-Light
Species
Arabica
Varieties
Pink Bourbon
Process
Anaerobic Fermentation
Altitude
1400-1500m
Producer
Jairo Arcila
Farm
Finca Villarazo