Region : Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing : Culturing - Co fermented MAIN FRUIT: BANANAS
Variety: Castillo / Caturra
Altitude : 1500 m
Notes : bananas, chocolate
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.
CHOCO BANANA - mixed fermentation of coffee with fruit must (banana and pineapple) and microorganisms (Saccharomycetales) this fermentation is done with restricted oxygen for more than 140 hours. Drying: Sun-drying for 25 days and mechanical drying for 5 days.
