Region: Pijao, Quindio
Altitude: 1600 MASL
Farm: La Pradera
Farmer: Felipe Archila
Process: Honey | Cinnamon Infused
This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected, de-pulped and then undergo a 72-hour anaerobic fermentation in plastic tanks with cinnamon sticks. CO2 is added to displace the oxygen, creating an anoxic environment.
After fermentation the coffee is dried, with the mucilage still intact, on raised African beds along with the cinnamon sticks. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%).