This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried orange skin and tartaric acid were added. Afterward, cherries were pulped and left to dry on raised beds until ideal moisture content was achieved.
Origin | Colombia |
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Region | Armenia, Quindio |
Farm | Finca Villarazo |
Farmer | Jairo Arcila |
Varietal | Pink Bourbon w/Tartaric Acid + Orange |
Processing | Honey |
Altitude | 1400-1500 masl |
Farm cupping notes | Vanilla, Orange pie, and Lime |
Soil Characteristics | Volcanic ashes |
Annual Rainfall | 1900-2200 mm |
Temperature | 18-30 C |
This coffee was produced by Jairo Arcila