Countries: Colombia & Ethiopia
Varieties: Pink Bourbon & JARC varieties
Process: Natural & Anaerobic infused with Lulo Fruit & Wine Yeast
Drying: Raised beds
Cupping notes: Honeysuckle, Strawberry, Grapefruit
Cupping score: 88
This is a two bean speciality blend composed of Colombian and Ethiopian coffees:
First, the Colombian 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.
Second, we have our Natural Ethiopian Mundayo from Testi Specialty Coffee. For this coffee, Farmers selectively handpick ripe red cherries and deliver them to the washing station. At the station, the cherry is visually hand sorted to remove any defects and laid to dry on raised beds. The cherries are raked frequently to ensure even drying. It takes approximately 20 to 25 days for the cherry to dry.