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, dried cinnamon sticks were added. Afterward, cherries were placed to dry on raised beds until 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.

COUNTRY: Colombia.

TASTING NOTES: Hot cross bun, cocoa, red fruits