Nuances: Cinnamon Cookie, Cacao Nibs, Caramel, Papaya
Farm: Santa Monica
Provence: Colombia, Armenia, Quindio
Elevation: 1450 - 1500 masl
Process: Honey, 72h Anaerobic fermentation with wine yeast and cinnamon
This coffee was grown by Jairo Arcila at the farm Santa Mónica in a soil with Volcanic ash characteristics. Beans were exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, cinnamon sticks 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 microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
Colombia – Jairo Arcila - Cinnamon has nuances of cinnamon cookie, cacao nibs, caramel and papaya .
Ideal for filter