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JAIRO ARCILA - RED FRUIT CO-FERMENT - COLOMBIA
| Roast | FILTER |
|---|---|
| Sizes | 250G, 1KG |
| TASTE | RASPBERRY, VANILLA, TURKISH DELIGHT, CONFECTIONARY SWEETNESS AND A ROSE FLORAL AROMA |
| ORIGIN | ARMENIA, QUINDIO, COLOMBIA |
| FARM/MILL/CO-OP | SANTA MÓNICA |
| VARIETAL | CASTILLO |
| PROCESS | RED FRUIT CO-FERMENT |
| ALTITUDE |
1850-1950 MASL |
| PARTNER |
COFINET |
This castillo micro lot was grown by Jairo Arcila at his farm Santa Mónica. The coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage passion fruit pulp and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.