Colombia - Jose Posada Apricot Co-Ferment (Co-Fermentation)

Name: Jose Posada Apricot Co-Ferment Country: Colombia Region: Antioquia Varietal: Castillo Process: Co-Fermentation Elevation: 1,560 - 2,000 MASL Tasting Notes: Apricot, Lemon Lime, Pink Lemonade Jose Posada grew up in the coffee farm Capilla del Rosario. For 7 years he has been experimenting with specialty coffee. Jose's farm is the largest specialty coffee farm in the area. It sits high above Medellín with stunning views of the city and is a center for coffee education and farm tours. The fermentation process used for this coffee is called “Modulado Apricot”. This involves a multi-day fermentation under controlled temperature in a semi-anaerobic environment. It is then dried for several days on shaded, raised beds with controlled ventilation. This unique process involves a symbiotic culture of bacteria and yeast fermenting alongside parchment coffee in a liquid "broth" enriched with fruit extracts and organic acids. The Modulado method enhances sweetness, mouthfeel, and complexity,