Grape/Tartaric Acid Fermentation Honey Castillo by Felipe Arcila

This coffee was grown by Felipe Arcila, the co-owner of Cofinet. This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries are exposed to 30 hours of underwater fermentation before being de-pulped, during this fermentation stage, dehydrated grapes and tartaric acid were added. Parchment is gently washed and dried under temperature-controlled conditions until ideal moisture content was achieved.

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

We think it tastes like..  Panela, G rape Candies, Feijoa.

Origin: Pijao, Quindio, Colombia

Farm and Producer: Jardines del Eden by Felipa Arcila

Botanical Cultivars: Castillo

Altitude: 1700-1900 m.a.s.l

Process: Grape/Tartaric Acid Fermentation

Soil Characteristics:  Volcanic Ashes

Annual Rainfall:  1900-2200mm

Temperature: 12-28°C