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JAIRO ARCILA - WINE YEAST AND PASSIONFRUIT CO-FERMENT - COLOMBIA Filter Recomendations, Highlights
| Sizes | 250G, 1KG |
|---|---|
| Roast | FILTER |
| TASTE | HONEYSUCKLE & ROSE FLORAL AROMA, WITH NOTES OF LYCHEE, MANGO & MELON A CONFECTIONARY SWEETNESS & A SPARKLING CHAMPAGNE ACIDITY |
| ORIGIN | ARMENIA, QUINDIO, COLOMBIA |
| FARM/MILL/CO-OP | SANTA MÓNICA |
| VARIETAL | PINK BOURBON |
| PROCESS | HONEY (WINE AND PASSIONFRUIT CO-FERMENT) |
| ALTITUDE | 1850-1950 MASL |
| PARTNER | COFINET |
This pink bourbon 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.
Co-Fermentation in coffee:
Co-Fermented coffee is coffee that has been processed by adding ingredients during fermentation or before processing. The ingredients are usually natural, like fruits or microorganisms, and can give the coffee a unique flavour profile.