Grown by Jairo Arcila at Santa Monica in Armenia, Quindio. This coffee is 100% castillo and has undergone unique extended fermentation process that gives the the coffee a lingering profile reminiscent of white wine.
The first stage is an anaerobic fermentation. Immediately after the cherries are picked they are put into air tight bags to ferment for 30 hours. After this they are placed on raised beds to begin drying.
When coffee reaches 20% of it original moisture content they remove the cherries from the beds and store them in grainpro bags for 80 hours allowing the complexity of the fermentation to develop further. The final phase is then drying the cherries to 10.5% moisture content.
Years partnered with Axil: 4