COLOMBIA | SAN MONICA | HONEY ANAEROBIC EXPERIMENTAL | LIGHT ROAST
COLOMBIA | SAN MONICA | HONEY ANAEROBIC EXPERIMENTAL | LIGHT ROAST
COLOMBIA | SAN MONICA | HONEY ANAEROBIC EXPERIMENTAL | LIGHT ROAST
COLOMBIA | SAN MONICA | HONEY ANAEROBIC EXPERIMENTAL | LIGHT ROAST

COLOMBIA | SAN MONICA | HONEY ANAEROBIC EXPERIMENTAL | LIGHT ROAST

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  • COUNTRY: COLOMBIA
    REGION: SAN ADOLFO, HUILA 
    PRODUCER: JAIRO ARCILLA
    ELEVATION: 1650-1700 m.a.s.l.
    VARIETAL:PINK BOURBON
    PROCESS: HONEY TARTARIC ACID AND CINNAMON ANAEROBIC
    IMPORTER: COFINET
  • CUPPING NOTES:
    APPLE CRUMBLE
    APPLE CRUMBLE
    APPLE CRUMBLE

  • WITH NOTES OF DELICIOUS SPICED APPLE AND CINNAMON SUGAR, TASTING THIS COFFEE IS JUST LIKE ENJOYING A SERVE OF CAFE DELITE: WARM APPLE CRUMBLE. 

    48 HOURS OF DRY ANAEROBIC FERMENTATION, TARTARIC ACID AND CINNAMON WERE ADDED DURING THE PROCESS.

  • LIGHT ROAST
    FOR POUR OVER AND FILTER COFFEE

 

 

ABOUT THE PROCESS

This coffee was picked and transported the same day to La Pradera
(Cofinet’s processing station). This lot was exposed to a dry anaerobic
fermentation of 48 hours, during this fermentation period tartaric acid
and cinnamon were added to the anaerobic environment. Later the
coffee was placed on raised beds below 35 degrees celsius until ideal
moisture content was achieved.

 



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