||Processing: Anaerobic Natural 80 Hours
|Region: Pijao, Quindio
||Producer: Felipe Arcila
|Altitude: 1500-1600 masl
||Tasting Notes: Raspberry, Raisin, Choco Brownie
Felipe is one of the co-founders of Cofinet. His father, Jairo Arcila, was a big influence in his life and sparked his interest in coffee. He is very motivated to expand the horizons of Colombian coffee and loves experimenting with coffee.
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.
This coffee was carefully hand-picked with only the ripest cherries harvested. Then the coffee is exposed to aerobic fermentation for 24 hours, and then later placed inside grain pro bags for 80 hours with a stable temperature below 22°C. The coffee is then sundried on raised beds until the ideal moisture content is achieved.
This Castillo has a long and elegant acidity that reminds us of fresh Raspberry, along with a boozy sweetness of Raisin, and a Brownie aftertaste.