Tasting notes : Farm : Finca Villarazo, Huila, Colombia Processor : Felipe Arcila Variety : Pink Bourbon Altitude : 1,700 - 2,000 masl Process : Honey + Tartaric Acid Mint
Feel the mint! There are such chocolates and mint, so we call it ‘Choco Mentho’ such an unique and wild coffee. This process combined with this variety gives this coffee its unique and interesting profile. A perfect summer brew with cup notes of mint, sugar cane and creamy body.
A wild coffee from Felipe Arcila and its varietal is Pink Bourbon. The cherries went through anaerobic dry fermentation for 72 hours with dried mint leaves and tartaric acid. The grain was then separated from the pulp and dried.