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Grown by Jairo Arcila at Finca Villarazo, this coffee was exposed to a dry anaerobic fermentation for 72 hours with its pulp on. During this fermentation, tartaric acid and cinnamon sticks were added.
Afterwards, the cherries were pulped and left to dry on raised beds to 10.5% moisture content.
Region: Armenia, Quindio, Colombia
Processing: Natural Cinnamon
Altitude: 1,400 - 1,500 M.A.S.L
This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.