Colombia Sta Monica Peach

Origin: Armenia, Quindio, Colombia

Altitude: 1450-1500 masl

varietal: Castillo

process: Honey + Wine Yeast / Peach

Flavor notes: yellow peach, jasmine, red florals, lime, osmanthus

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 peach and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved.

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.