Region : Risaralda
Farm: Finca La Riviera
Farmer: JULIO ANDRES QUICENO
Processing : Culturing - Co fermented MAIN FRUIT: MANGO
Variety: Caturra
Altitude : 1750 m
Notes : passion fruit, mango
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.
TROPICAL - mixed fermentation of coffee with tropical fruits (passion fruit and mango) and microorganisms (Saccharomyces, Kazachstania humilis), this fermentation is done with restricted oxygen for 120 hours.
Sun-Drying: 20 days
