Mixed berries like strawberry and raspberry, kiwi, vanilla, sweet as cola, juicy, dark chocolate after taste.
Description
Origin
Santa Monica, Quindio, Colombia
Process
Natural, White wine fermentation
Variety
Tabi
Altitude
1450-1500 MASL
SCA Score
87.5
Harvest
2022
Producer
Jairo Arcila
Exporter
Cofinet
Relationship Length
Less than 1 year
The Coffee and The Process
This lot was exposed to a dry aerobic fermentation of 30 hours, and placed on raised beds to dry until reaching 20% moisture content. The coffee is then placed in grainpro bags for fermentation for 80 hours. The fermentation is driven by natural yeast. Subsequently they are placed in raised beds until ideal moisture is achieved.
The microlot is 100% Tabi. The variety was developed by Federacion Nacional de Cafeteros to combat leaf rust. It is a hybrid bourbon, typical and timor.
