NET WEIGHT 100G
A) Luis Anibal
Variety: Pink Bourbon
Processing: Natural Anaerobic
Tasting: Guava, Mandarin Orange & Strawberries
origin: huila, colombia
farm: villa betulia
altitude: 1,500 – 1,600
This coffee was carefully hand-picked in order to use only the ripest cherries. Later cherries were fermented for 40 hours in an anaerobic environment. Afterward sundried until ideal moisture content was achieved.
Pink Bourbonis currently under research in order to determine its origin. It is said that it is a mutation that took place at 2,100 m.a.s.l in San Adolfo, Huila.
B) Jairo Arcila
Processing: White Wine Fermentation
Tasting: White Vanilla, Lemon Skin, Sparkling Soda, Blood Orange
origin: quindio, colombia
farm: finca castellon
altitude: 1,650 – 1,800
This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature controlled conditions until the ideal
moisture content is achieved.
Tabi is a new variety developed by “Federacion Nacional de Cafeteros.” This unique variety is a cross between the Timor Hybrid, Bourbon and Typica.
PARCHMEN & CO
C) FELIPE ARCILA
Processing: Natural Anaerobic 80HRS
Tasting: Orange, Peach, Chardonnay and Brown Sugar
origin: QUINDIO, colombia
farm: JARDINES DEL EDEN
altitude: 1,700 – 1,900
This coffee was carefully hand-picked in order to use only the ripest cherries, exposed to an aerobic environment for 24 hr and then placed in grainpro bags for 80 hours fermentation, later sundried on raised beds until ideal moisture content was achieved.
Castillo was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
Separate Individual 100g: RM 50/100g
Bundle Set x3 Roaster: RM 120/set
Early Bird Price: 23/5 – 25/5: RM 100/set (collect bean at ICBS)
There are no reviews yet.