Description

The Coffee

This coffee was grown by Jairo Arcila on the Santa Monica farm. It underwent a 72-hour dry anaerobic fermentation with the pulp. During this stage, cinnamon sticks and wine yeast were added.

The cherries are pulped and dried on raised beds until they reach the ideal moisture content. This micro-lot is 100% Castillo. This variety was developed by the National Federation of Coffee Growers. It is more productive than Caturra and resistant to coffee rust.