Jairo Arcila Blackberry Co-Ferment

Origin: Quindio, Colombia Farm: Santa Monica Producer: Jairo Arcila Process: Honey Co-ferment Variety: Castillo Tasting Notes: Blackberry Jam, Lime, Black Tea, Coconut _______________________________________________________ This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage blackberry and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe blackberry placed amongst the coffee until the ideal moisture content was achieved. -Blackberry: Blackberry are added to the culture during fermentation. Blackberry are also added to the drying bed with the coffee. IMPORTANT: This coffee is not "flavored." Flavored coffee is often produced by adding an oil based concentrate to roasted coffee -- the final product is coffee + flavoring. Conversely, the final product of a co-fermented coffee is just coffee, and only coffee. -Honey: To determine the process of a coffee, typically you will