Region: Risaralda
Farm: Finca Milan
Farmer: JULIO ANDRES QUICENO
Processing: Culturing
Variety: Caturra
Altitude: 1600 m
Notes: mangosteen, lychee
The CULTURING or CO-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, utilizing bacteria and yeast that generate metabolic processes, resulting in unique sensory profiles.
Exotic Crush – is fermented with pineapple oil extract and mangosteen, together with selected microorganisms, under restricted oxygen for over 144 hours. This mixed fermentation harnesses the activity of yeasts and bacteria to trigger complex metabolic reactions, resulting in a tropical cup with floral acidity and a unique, expressive aromatic profile.
