
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.
LLM-generated content – may contain errors.
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FormatBean
DecaffeinatedNo
ProducerJairo Arcila
VarietyCastillo
NotesBlackberry, Rhubarb
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