Region: Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing: Culturing
Variety: Caturra
Altitude: 1600 m
Notes: cardamom, cinnamon, brown sugar
The culturing (co-fermentation) process is a fermentation technique developed by Julio Andres Quiceno, in which fruits, aromatic plants, and spices are fermented together with coffee. Carefully selected bacteria and yeasts drive metabolic processes that result in highly distinctive sensory profiles.
Winter Spiced is a mixed fermentation in which coffee is co-fermented with cardamom, cinnamon, orange, and specific microorganisms (Saccharomyces and Kazachstania humilis). The fermentation takes place under restricted oxygen conditions for more than 140 hours, allowing for deep aromatic development and layered complexity.
Drying:
Solar drying for 25 days
Mechanical drying for an additional 5 days
