Roasting: Filter Altitude: 1450-1500 Acidity: Bright Body: Medium Processing method:Honey process with dry anaerobic fermentation 72 hrs with added wine yeast and strawberry Flavor notes:Strawberry in cream, carambole, white chocolate
This coffee was grown by Jairo Arcila at Santa Monica Farm. The beans underwent 72 hours of dry anaerobic fermentation with pulp. During this stage, strawberries and wine yeast were added to the coffee cherries. After fermentation, the cherries were pulped and dried on raised beds, where ripe strawberries were placed among the beans.
