SANTA MONICA, SINGLE ORIGIN
Anaerobic Fermentation, Pink Bourbon Honey Lulu
|Ripe lulo, lime, caramel, condensed milk
|Villarazo Farm by Jairo Arcila
|Armenia,Quindio / Santa Mónica
|Pulped Natural, volcanic ash soil
|1450 - 1500 MASL
Santa Monica, Single Origin Coffee Taste Profile
This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lulo was added.
The cherries were then pulped and placed to dry on raised beds until the 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.