Jairo Arcila - Chilli Bourbon
Floral, coconut, dark chocolate, papaya
This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 90 hours, maintained at a temperature below 22ºC. In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage leading to a higher concentration of lactic acid. Then this coffee was placed on raised beds until 11% moisture content is achieved. This microlot is 100% Chilli Bourbon. This varietal is rare mutation that took place in Acevedo, Huila.