Discover our new Single Origin Banana Process!

This coffee was grown by
Jairo Arcila at the farm
Santa Mónica. This lot was
exposed to a dry anaerobic
fermentation of 48 hours.
During this fermentation
stage, banana and wine
yeast were coffee was then
gently washed and placed on
raised beds below 35°C
until ideal moisture content
was achieved.
This microlot is 100%
Castillo. The variety was
developed by Federación
Nacional de Cafeteros. It
is more productive
than Caturra and
resistant to
coffee leaf rust.

Tasting notes: Banana, Vanilla, Milk Chocolate, Figs