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Farm Name: Buenos Aires
ELEVATION: 1500-1700 masl
PROCESSING: Experimental fruit fermentation
WE TASTE: Grape soda, grape bubble gum, juicy sweet
This distinctive lot from the Buenos Aires farm near Pijao village in the Quindio department is the product of innovative, painstaking processing techniques that produce a unique and memorably fruity cup. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, mashed fresh grapes and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with mashed fresh grapes placed amongst the coffee until the ideal moisture content was achieved.
The results are amazing in how the fruit is displayed so clearly but the clean structure of the cup is maintained. After having this coffee it is difficult to go back to regularly processed coffees!