Region: Armenia, Quindio
Farm : Santa Monica,
Farmer: Jairo Arcila
Altitude: 1800 – 2000 m.a.s.l
Varieties: Pink Bourbon
Process: Dry Anaerobic infused with Lulo Fruit & Wine Yeast
Drying: Temperature controlled raised beds
Cupping notes: Sweet Lulo & Rhubarb
Cupping score: 90
This coffee was grown by Felipe Arcila at the farm Santa Monica. This coffee is harvested following strict ripeness criteria, Floated and hand sorted to remove any defects. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lulo and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.
This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.