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

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…