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Honey + (Wine Yeast / Red Fruits) - Castillo This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage ripe red fruits and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe red fruits placed amongst the coffee until the ideal moisture content was achieved. 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.
