COLOMBIA | SAN MONICA | HONEY ANAEROBIC EXPERIMENTAL | LIGHT ROAST
- COUNTRY: COLOMBIA
REGION: SAN ADOLFO, HUILA
PRODUCER: JAIRO ARCILLA
ELEVATION: 1650-1700 m.a.s.l.
PROCESS: HONEY TARTARIC ACID AND CINNAMON ANAEROBIC
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.