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COLOMBIA - JAIRO ARCILA (ANAEROBIC NATURAL)
Grown by Jairo Arcila at Finca Villarazo, this coffee was picked and transported on the same day to La Pradera where it was processed. This lot was exposed to a dry anaerobic fermentation of 24 hours and later placed inside of grain pro
bags for 60 hours where temperature below 22 degrees celsius is maintained by placing the coffee inside a water tank. Finally the coffee was placed on raised beds in a controlled environment until ideal moisture content was achieved. This provides the coffee with sweet blood orange and gingerbread notes.
bags for 60 hours where temperature below 22 degrees celsius is maintained by placing the coffee inside a water tank. Finally the coffee was placed on raised beds in a controlled environment until ideal moisture content was achieved. This provides the coffee with sweet blood orange and gingerbread notes.
TASTES LIKE: BLOOD ORANGE, GINGERBREAD
REGION: ARMENIA, QUINDIO
ALTITUDE: 1,400 - 1,450 MASL
PROCESSING: ANAEROBIC NATURAL
VARIETAL: TABI
FARM OWNER: JAIRO ARCILA
REGION: ARMENIA, QUINDIO
ALTITUDE: 1,400 - 1,450 MASL
PROCESSING: ANAEROBIC NATURAL
VARIETAL: TABI
FARM OWNER: JAIRO ARCILA
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