Peach Co-ferment, Jairo Arcila, Colombia

More about the farm...

Honey+ (Wine Yeast / Peach) – Pink Bourbon

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 peaches 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 micro-lot is 100% Pink Bourbon. This varietal is currently under

research in order to determine its origin. It is said that it is a mutation

that took place at 2100 m.a.s.l in San Adolfo, Huila.