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Tasting experience: Robust and caramel-y — think panela and candied apple with some bright lime notes.
Country: Colombia
Farm/Lot: Jairo Arcila
Roast: Light (City)
Process: Honey + Wine Yeast + Green Apple
Varietal: Castillo
Elevation: 1,450-1,500 MASL (meters above sea level)
About the coffee & process:
Grown by Jairo Arcila at Santa Mónica farm in Colombia, this coffee goes through co-fermentation (meaning the coffee is fermented alongside other natural ingredients; a process that, at its best, enhances the coffee’s flavor profile). For this 100% Castillo lot, coffee goes through a 72-hour dry anaerobic fermentation with wine yeast and green apples. The cherries are then de-pulped and the coffee is dried on raised beds.
Tasting experience: Robust and caramel-y — think panela and candied apple with some bright lime notes.
Country: Colombia
Farm/Lot: Jairo Arcila
Roast: Light (City)
Process: Honey + Wine Yeast + Green Apple
Varietal: Castillo
Elevation: 1,450-1,500 MASL (meters above sea level)
About the coffee & process:
Grown by Jairo Arcila at Santa Mónica farm in Colombia, this coffee goes through co-fermentation (meaning the coffee is fermented alongside other natural ingredients; a process that, at its best, enhances the coffee’s flavor profile). For this 100% Castillo lot, coffee goes through a 72-hour dry anaerobic fermentation with wine yeast and green apples. The cherries are then de-pulped and the coffee is dried on raised beds.