Region: Quindio, Colombia
Varietal: Castillo
Process: Experimental*
Altitude: 1,950 metres above sea level
Sometime's we think coffee has gone too far but then we get slapped in the face by a coffee like this! This is our second season of purchasing Helena Salazar's experimental sweet nectarine fermentation processed coffee. She has perfected the process and this year's crop is roasting and tasting like fruit juice!
Region: Quindio, Colombia
Varietal: Castillo
Process: Experimental*
Altitude: 1,950 metres above sea level
Sometime's we think coffee has gone too far but then we get slapped in the face by a coffee like this! This is our second season of purchasing Helena Salazar's experimental sweet nectarine fermentation processed coffee. She has perfected the process and this year's crop is roasting and tasting like fruit juice!
*This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried nectarines were added. The coffee cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.
