Angelica Fajardo Bioinnovation 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.

Details

Format

Bean

Decaffeinated

No

Region

Huila, Pitalito

Producer

Angelica Fajardo

Altitude

1318 m.a.s.l

Variety

Pink Bourbon

Notes

Peach, Floral, Honey

The roaster

Black & White

Black & White is a Raleigh, North Carolina roaster with a refreshingly simple creed: 'If it tastes good, it is good.' They hunt down the most interesting coffe…