Colombia Lychee by Jairo Arcila

Origin: Colombia

Region: Armenia, Quindio

Processing: Anaerobic w. Dehydrated Lychee + Honey Process

Varietal: Pink Bourbon

Altitude: 1,450–1,500 masl

Tasting Notes: Intense lychee, lavender, cinnamon bun, dark chocolate

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dehydrated lychee was added. Later, the coffee was pulped and placed on raised beds below 35ºC until ideal moisture content was achieved.

This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.