Exquisitely crafted to perfection by the renowned experimental farmer Jairo Arcila of La Pradera farms in Quindio Colombia. Arcila farms are revered for their exquisite micro-lots and outstanding cupping scores. The flavor and aroma in the Arcila offerings result from their unique fruit maceration technique.
This coffee was grown by Jairo Arcila at the farm La Pradera. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage passion fruit was added. The cherries were then pulped and placed to dry on raised beds with passion fruit placed amongst the coffee until the ideal moisture content was achieved.
A tantalizing mix of sweet and acidic elevates this truly remarkable coffee with intense flavor notes of mango and passion fruit.
