1800 - 2000 mm
14 - 26 C
This coffee was produced by Jairo Arcila at Finca Villarazo.
For this microlot, cherries were strictly picked with the same level of ripeness and immediately transported to La Pradera processing station.
It is then pulped and later exposed to a dry anaerobic fermentation of 48 hours at 23 degrees Celsius with frozen strawberry, afterwards the coffee is shadow-dried in parabolic drying beds to the ideal moisture content.