Process
Blackberry
OriginColombia
ProcessAnaerobic, Co-Fermentation, Yeast Fermentation
Summary
A specialty coffee from producer Jairo Arcila at Finca Santa Mónica in Quindío, Colombia. This Castillo variety coffee underwent an experimental co-ferment process with a 48-hour dry anaerobic fermentation, where wine yeast and fresh blackberries were added. Flavor notes include blackberry, hedgerow fruits, purple starburst, and rhubarb crumble.
AI-assisted description, based on roaster & cupping data.
Details
- Format
- Bean
- Decaffeinated
- No
- Region
- Quindío
- Producer
- Jairo Arcila
- Variety
- Castillo
- Notes
- Blackberry, Rhubarb
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The roaster
Process Coffee is a specialty coffee roaster and lifestyle brand based in Belfast, serving single-origin beans roasted in small batches. They focus solely on s…
AI-assisted description, based on roaster & cupping data.
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