Jairo Arcila Passion Fruit Co-Ferment Coffee Roasters and experimental science to produce

and experimental science to produce some of the world's most sought-after specialty coffees from his Ecuadorian cloud forest farm

the coffee was gently washed and dried on raised beds below 35ºC until the ideal moisture content was reached

Notes: Grape

Producer Sebastian Ramirez

Jairo Arcila Passion Fruit Co-Ferment Coffee Roasters and experimental science to produceGrown by Jairo Arcila at Finca Santa Mnica, this coffee underwent a 48 hour dry anaerobic fermentation. During this stage, passion fruit pulp and wine yeast were added, infusing the beans with vibrant tropical notes. After fermentation, the coffee was gently washed and dried on raised beds below 35C until the ideal moisture content was reached. This microlot is 100% Castillo a variety developed by the Federacin Nacional de Cafeteros, known for its