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This coffee was cultivated by Jairo Arcila at the farm, Santa Mónica. The coffee first underwent a dry aerobic fermentation for 24 hours before being stored in Grainpro bags for 50 hours at a temperature below 22ºC. Following this, the entire cherries were placed on elevated beds until they reached a moisture content of 11%.
This microlot consists entirely of Chilli Bourbon, a coffee variety that originated as a rare mutation in Acevedo, Huila.
Region: Armenia, Quindio, Colombia
Variety: Chilli Bourbon
Processing: Natural EF2
Altitude: 1,450 - 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.