About This Coffee

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.

Flavor Profile

Coffee Details

Type

Single Origin

Process

Anaerobic Fermentation

Roast Level

Medium-Light

Origin

🇨🇴 Quindio, Colombia

Varieties

Pink Bourbon

Altitude

1,400-1,500m

Farm & Producer