Colombia Jairo Arcila Honey Cinnamon
Grown by Jairo Arcila at Finca Villarazo.
This coffee was picked and transported the same day to La Pradera, Cofinet's processing centre. This was where the honey cinnamon process was invented. Coffee were exposed to a dry anaerobic fermentation of 48 hours. During this period of fermentation, tartaric and cinnamon were added to the anaerobic environment.
After the processing was done, the coffee were then placed on raised beds below 35 degree Celsius until moisture content was reached.
Region: Armenia, Quindio
Producer: Jairo Arcila
Processing: Honey Cinnamon
Altitude: 1400 - 1500m
Variety: Pink Bourbon