Colombia Sta Monica Lychee

Origin: Armenia, Quindio, Colombia

Altitude: 1450-1500 masl

varietal: Pink Bourbon

process: Honey + Lychee

Flavor notes: lychee, fruit jelly, orange, rhubarb

Suggested for Pour over and Immersion:

1:15 Coffee to Water Ratio

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dehydrated lychee was added. Later, the coffee was pulped and placed on raised beds below 35oC until ideal moisture content was achieved.
This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.