The is a tropical - fruit forward coffee with an insanely juicy acidity. The finish is super sweet in a way that reminds us of condensed milk.
The beans are exposed to a dry anaerobic fermentation of 30 hours, and later placed on raised beds until 20% moisture content is achieved.
The Coffee is then placed inside grain pro bags for 80 hours (at this stage fermentation is driven by natural yeast)
It is later left to dry on raised beds to 10.5% moisture content.
The natural yeast fermentation gives the coffee its distinctive white wine flavour profile and the dry anaerobic fermentation is very similar to the process used in traditional white wine fermentation
Produced by: Nubia Loaiza
Tasting Notes: Passionfruit and condensed milk
Region: Gaitania Tolima
Harvest: March 2020
Process: White wine fermentation
Altitude: 1700 - 1900 masl