We are tasting really sweet notes of nectarine, mouth watering tangerines and kiwis, cacao undertones with a strawberry liqueur-liked finish in this extremely fruity, highly complex tasting coffee from Colombia.
Grown by Jairo Arcila at Finca Villarazo, this coffee was picked and transported the same day to La Pradera, Cofinet's processing station. This lot was exposed to a dry anaerobic fermentation of 24 hours and later placed inside grain pro bags for 60 hours whilst maintaining a temperature of below 22 degrees celsius by placing it inside a water tank. After which, the coffee is then frozen for 72 hours.
This adapted ICE fermentation processing method is a result of a year of trial and error, which reduces significantly the damaged caused to the embryo during the ICE fermentation, while conserving all the positive impact of the initial ICE fermentation process in the cup profile. This results in a coffee with a general increased in floral notes, creamier body, and a gentle liquorish and cacao notes.
Region: Armenia, Quindio, Colombia
Processing: Natural ICE Fermentation
Altitude: 1,400 - 1,450 M.A.S.L