Blackberry - Washed Process with Co-Fermentation - Colombia

ALTITUDE: 1450-1500 masl
VARIETIES: Castillo
ACIDITY: Soft berry acidity; little to no sourness, very sweet overall
ROAST LEVEL: Light
TEXTURE: Soft, silky (even as espresso)
AFTERTASTE: Soft, juicier thanmost coffee

This coffee was grown by the Arcila family at Finca Santa Mónica. The coffee is hand-picked then hand-sorted before undergoing a washed aerobic fermentation. During the drying stage that follows, blackberries and wine yeast are added to stimulate aromatic infusion. Following the drying, coffee is milled for export!

This rare coffee lot is 100% castillo. In the environment around this farm, we see rainfall of around 1.8 - 2 litres each year, and temperatures range from 18-28 Celsius. The climate is brilliant for experimental processing, and so is the farm's infrastructure. This coffee arrives with us in 24kg vacuum packs for maximal flavour retention and longevity of its quality.