Description
This coffee was carefully cultivated by Felipe Arcila on his farm in the Markai area of Colombia. It underwent a 72-hour dry anaerobic fermentation, while retaining the mucilage surrounding the coffee beans. During this important stage, dried coconut was added to enhance the coffee’s distinctive character.
After fermentation, the mucilage was removed and the coffee was placed on raised drying beds to achieve the optimal moisture level.
The coffee belongs to the pure Castillo variety, a cultivar that the National Federation of Coffee Growers of Colombia (FNC) invested significant time and effort in developing. It is known for its higher productivity compared to Caturra, as well as its resistance to diseases such as coffee leaf rust, one of the most serious threats to the coffee industry worldwide.
This coffee offers a distinctive and expressive flavor profile, with coconut, chocolate sweetness, and a refreshing hint of vanilla, creating an experience reminiscent of a melted Bounty chocolate bar in every sip.
Altitude: 1,450–1,500 meters above sea level
Location: Armenia, Quindío, Markai, Colombia
Soil: Rich volcanic soil
Variety: Castillo
Tasting Notes: Coconut, Chocolate, Vanilla
Process: 72-hour Dry Anaerobic Fermentation
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