
Black & White
Angelica Fajardo Bioinnovation Washed
OriginColombia
ProcessFermentation, Washed
Summary
A washed coffee from producer Angelica Fajardo at Finca Buenos Aires in Pitalito, Huila, Colombia. This Pink Bourbon variety was processed using a Bioinnovation method developed by La Palma Y El Tucán, involving anaerobic fermentation in clay pots buried in the forest floor for 125 hours, followed by 23 hours of aerobic fermentation, then washed and patio-dried for 34-35 days. The coffee offers balanced acidity with a honey-floral aroma, evoking wildflower honey and sweet peach tea.
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FormatBean
DecaffeinatedNo
ProducerAngelica Fajardo
Altitude1318 m.a.s.l
VarietyPink Bourbon
NotesPeach, Floral, Honey
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