Location: Pijio, Quindeo
Altitude: 1700-1900 masl
Annual rainfall: 1900-2200mm
Arabica varietal: Castillo
Soil: Volcanic Ash
Process: White Wine Fermentation Natural
Grower: Filipe Arcila
In the cup: Milk Chocolate and blueberry on the nose. Bubblegum, Nutella and malt in the cup. Soft juicy acidity, high body and lingering aftertaste.
This amazing coffee was achieved through a unique extended fermentation regime. The cherries were exposed to a dry aerobic fermentation of 30 hours. The coffee was then placed on raised beds until 20% moisture was achieved. It was then placed inside grain pro bags for 80 hours. The fermentation that takes place is similar to a traditional wine technique utilising the naturally occurring yeast on the coffee cherry. The coffee is later left to dry on raised beds to 10.5%.