Region : Risaralda
Farm: Finca La Riviera
Farmer: JULIO ANDRES QUICENO
Processing : Culturing - Co fermented MAIN FRUIT: PASSION FRUIT
Variety: Caturra/Castillo
Altitude : 1500 m
Notes : passion fruit, lychee
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.
MAYPOP - mixed fermentation of coffee with two varieties of passion fruit (maracuja and curuba) and microorganisms (Saccharomyces, Kazachstania humilis), this fermentation is done with restricted oxygen for more than 140 hours.
Drying: Sun-drying for 25 days and mechanical drying for 5 days.
