COLOMBIA–Jairo Arcila, Anaerobic

A Limited Edition Coffee

Region: Armenia, Quindo

Farm: Santa Monica

Altitude: 1800 – 2000 m.a.s.l

Varieties: Pink Bourbon

Process: Dry Anaerobic 72 Hour Fermentation infused with Wine Yeast & Lulo Fruit

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.