Colombia Anaerobic Passion Fruit Fermentation (Experimental) Light/Medium Roast

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This

lot was exposed to a dry anaerobic fermentation of 48 hours. During

this fermentation stage passion fruit pulp and wine yeast were added.

The coffee was then gently washed and placed on raised beds below

35ºC until 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.