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Origin: Armenia, Quindio, Colombia
Altitude: 1400-1450 masl
process: Natural- Ice
Flavor notes: strawberry yogurt, floral, kiwi, pineapple, sweet chocolate
Suggested for Pour over and Immersion:
1:17 Coffee to Water Ratio
Grown by Jairo Arcila at Finca Villarazo, this coffee was picked and transported the same day to La Pradera (Cofinet's processing station). This lot was exposed to a dry anaerobic fermentation of 24 hours, later placed inside grain pro bags for 60 hours maintaining temperature below 22 degrees celsius by placing the coffee inside a water tank, afterwards the coffee was frozen for 72 hours. Later the coffee was placed on raised beds below 35 degrees celsius until ideal moisture content was achieved.