Location: Pijio, Quindeo
Altitude: 1700-1900 masl
Annual rainfall: 1900-2200mm
Arabica varietal: Castillo
Soil: Volcanic Ash
Process: Extended Fermentation Natural
Grower: Filipe Arcila
In the cup: Aromas of chocolate and red berries. Malt, can syrup and brown spices. Elegant acidity, syrupy mouthfeel and lingering aftertaste.
This high scoring coffee (90+) was achieved through a unique extended fermentation regime. The cherries were exposed to a dry aerobic fermentation for 25 hours and later placed inside grain pro bags for 60 hours maintaining a temperature below 22degrees Celsius by placing the bags inside a water tank. Later the coffee was placed on raised beds until 18% moisture content was achieved. The coffee was then placed inside grain pro bags again for 50 hours and later left to dry below 40degrees C on raised beds until 10.5% moisture content was achieved.