Grown by Sebastian Gomez at Finca La Divisa, this coffee was picked and transported the same day to Finca La Pradera, the processing station operated by our exporting partners at Cofinet. Unlike conventional processing methods, this specific lot underwent a different approach in fermentation to expand cup quality potential.
This lot was exposed to a dry anaerobic fermentation for 32 hours inside specialised grain bags. It is then de-pulped and returned to those bags for an additional 48 hours of fermentation. Lastly, the coffee is placed on raised beds to dry until the ideal moisture content was achieved.
This dry anaerobic fermentation method removes oxygen from the interaction of bacteria, yeast, and sugars in the coffee. It results in remarkable cup quality that pleasantly amplifies the complex fruit and floral notes found in this coffee.
This micro-lot is 100% Pink Bourbon variety. This variety is currently under research in order to determine its origin. It is said to be a mutation that took place at 2100 MASL in San Adolfo, Huila in Colombia.
Rose Petals, Peach and Bergamot
|Altitude||1700 - 1800 MASL|