Grown by Jairo Arcila at Finca Buenos Aires, this coffee was picked and transported the same day to La Pradera Cofinet’s processing station. This lot was processed using a dry anaerobic fermentation method for 24 hours. Later, the coffee was placed inside Grainpro bags for 60 hours maintaining a temperature below 22 degrees celcius by placing the coffee inside a water tank with the addition of CO 2. Later the coffee was placed on raised beds at a temperature below 35 degrees celcius until ideal moisturecontent was achieved.
SWEET ORANGE, BLACK FOREST CAKE
ALTITUDE: 1,450 - 1,500 MASL
PROCESSING: CM NATURAL
FARM OWNER: JAIRO ARCILA