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 exposed to a dry anaerobic fermentation of 72 hours, during this fermentation dehydrated strawberry was added. Later, coffee was placed on raised beds mixed with dehydrated strawberry below 35 oC until 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 mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.
A tantalizing mix of sweet and acidic elevates this truly remarkable coffee with intense flavor notes of kiwi and strawberry.
