This coffee was grown by Jairo Arcila at the farm Santa Mónica and harvested from Java varietal trees. Harvesting is done by hand with careful cherry selection followed by flotation to remove defects then further. 

After floating, the cherries undergo a meticulous hand-sorting stage. For this lot, cherries are exposed to 45-hour aerobic fermentation in sealed containers. After fermentation, cherries are spread out on raised beds. Here, they are spread evenly in thin layers to allow for consistent airflow and sunlight exposure. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation. The drying process can take between 8 and 12 days, during which the sugars and flavours from the fruit slowly permeate the beans. This creates a unique profile characterised by intense fruitiness, sweetness and a very complex character.

This is a high cup score microlot, achieving an impressive 88 points. Tasting notes include parma violets, rose hip, molasses.

Tasting Notes: Parma violets | Rose hip | Molasses
Processing Method: Anaerobic fermentation natural
Varietal: Java
Importer: Cofinet