Lot "Mint" - Colombia Finca Villarazo Pink Bourbon Honey
Grown by Jairo Arcila at Finca Villarazo
This coffee was exposed to a dry anaerobic fermentation of 72 hours with the pulp on, during this fermentation tartaric acid and mint leaves was added
Afterwards cherries were pulped and left to dry on raised beds to 10.5% moisture content.
|Proc. Method||Anaerobic Honey + Mint
．Whole Bean Coffee: 200g
・Current stock within 14 days of roasting or reserve for the next batch.