Region : Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing : Culturing - Co fermented MAIN FRUIT: COCONUT
Variety: Caturra
Altitude : 1500 m
Notes : coconut, brown sugar
The CULTURING or CO-FERMENTATION fermentation process is a fermentation technique created by farmer Julio Andres Quiceno in which fruits, aromatic plants and spices are used to ferment in combination with coffee and using bacteria and yeasts that generate metabolic processes resulting in unique sensory profiles.
COCOLICIOUS - mixed fermentation of coffee with fruits (pineapple, coconut, sugar cane) and starter cultures (Saccharomyces, Kazachstania humilis), this fermentation is done with restricted oxygen for more than 190 hours. Drying: Sun-drying for 25 days and mechanical drying for 5 days.
