Rarities

This coffee was grown by Jairo Arcila at the farm Santa Mónica. It was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lychee and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until ideal moisture co..

This coffee was grown by Jairo Arcila at the farm Santa Mónica. It was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, peach and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until ideal moisture con..