This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee is exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22 degrees celsius. The whole cherries are then placed on raised beds until 11% moisture content is achieved.
This microlot is 100% Papayo(see image on this page of Jeff holding up the cherry). This varietal is a rare mutation that took place in Acevedo, Huila. Ripe cherries turn orange in color and the shape is similar to a papaya.
Anaerobic: Fermented without oxygen. This coffee is allowed to ferment in water (free of oxygen) allowing the naturally occurring sugars to condense and concentrate on the seeds(beans) before they are dried and shipped to us to roast. This is what creates the intense mouthfeel you will experience.