Coco Peach - Honey Process & Anaerobic Co-Fermentation - Colombia

This coffee was grown by Jairo Arcila at the farm Finca Santa Mónica. The coffee is hand-picked then hand-sorted before undergoing a dry anaerobic fermentation period of 72 hours with cherry and pulp left in place. During this fermentation stage coconut and wine yeast are added to stimulate aromatic infusion. Following the pulping, coffee seeds with mucilage still present are placed on raised beds. This part of the process is the honey process with coconut fermentation.

This rare coffee lot is 100% pink bourbon. In the environment around this micro lot we find annual rainfall of around 1800-2000ml, and temperatures range from 18-28 degrees Celsius. The climate is excellent for trying experimental processes. This coffee arrives with us in 24kg vacuum packed boxes for ultimate longevity and freshness and near-perfect maintenance of the coffee’s key flavours and profile.