[24KG BAG] بن أخضر كولومبي - سويت نكتار

Process: Anaerobic (Co-Fermentation)

Area: Armenia

Farm: La Castellana

Altitude: 1800 - 2000

Variety: Castillo

Grade: 89

Weight / Bag: 24 KG

Flavor Notes: Passionfruit, Lime, Pineapple, Cacao Nibs, Vanilla, Mango

Story:

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, yellow fruit pulp was added.

The cherries were then pulped and placed to dry on raised beds until ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.