Region: El Caimo, Armenia, Quindio
Altitude: 1350 MASL
Farm: La Pradera
Farmer: Felipe Archila
Process: Anaerobic honey process with strawberry & wine yeast
This special strawberry and wine yeast infused fermentation lot is sourced from producer Felipe Archila and his farm Finca La Pradera. La Pradera is a 16 hectare estate with 12 hectares dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1350 MASL. This lot was processed using a combination of anaerobic fermentation with added wine yeast and fresh strawberry along with the honey method.
This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with added wine yeast and fresh strawberry pulp. CO2 is added to displace the oxygen, creating an anoxic environment.
After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%).