Colombia - Jairo Arcila - Peach Maceration
We Taste: Peach, Oolong Tea, White Chocolate
Process: Honey + Wine Yeast and Peach
Altitude: 1450-1500 MASL
This coffee was exposed to a dry anaerobic fermentation period of 72
hours with the pulp on. During this fermentation stage peaches and
wine yeast were added. The cherries were then pulped and placed to
dry on raised beds with peaches placed amongst the coffee until the
ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais,
Brazil. It is a natural mutation of Red Bourbon. Caturra produces more
coffee and is more resistant to plant diseases than Bourbon.