Colombia Jairo Arcila
Process: White wine fementation, Natural
Altitude: 1,475 masl
Tasting notes: White wine, Red Apple, Citrus
This coffee was grown by Jairo Arcila at the farm Santa Monica. This lot was exposed to a dry aerobic fermentation of 30 hours and then placed onto raised beds until 20% moisture content was achieved. The coffee was then placed inside Grainpro bags for 80 hours. At this stage, fermentation is driven by natural yeast. The coffee was then placed back onto the raised beds until ideal moisture is achieved.
This microlot is 100% Castillo. This variety was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.