This coffee was grown by Jairo Arcila at the farm Santa Mónica. Coffee is harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Cherries are then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and dried in temperature-controlled conditions.

This variety was discovered in Inza, Cauca, when a coffee tree was found to look very different from the typical coffee grown in the region. The seeds were studied by a laboratory in London, which found that the genetics and structure were similar to Bourbon Aruzi, a variety grown in Ethiopia.

This is a high cup score microlot, achieving an impressive 88 points. Tasting notes include blood orange, caramel and green apple.

Tasting Notes: Blood Orange | Caramel | Green Apple
Processing Method: Fermented washed process
Varietal: Bourbon Aruzi
Importer: Cofinet