Colombia Sta Monica Tabi

Origin: Armenia, Quindio, Colombia

Altitude: 1400-1450 masl

varietal: Tabi

process: Natural EF - White Wine

Flavor notes: pineapple, candied lemon, chardonnay, kiwi

Suggested for Pour over and Immersion:

1:17 Coffee-to-Water Ratio

Grown by Jairo Arcila at Finca Sta Monica, this coffee was exposed to a dry anaerobic fermentation of 30 hours. Later the coffee was placed on raised beds until 20% moisture content was achieved. Then the coffee was placed inside grain pro bags again for 80 hours(at this stage fermentation is driven by natural yeast). Finally, the coffee was left to dry on raised beds to 10.5% moisture content.

Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years, Jairo managed to purchase his own land and continues growing coffee until today.