Colombia Castillo Honey Passionfruit

Flavour: Passion fruit, Wild berries and Dried orange slices, Sweet chocolate

Origin: Colombia 
Region: Pijao, Jardines del, Edén, Quindio
Farmer: Felipe Arcila 
Processing: Honey Passionfruit fermentation 
Varietal: Castillo
Altitude: 1700-1900 masl

This coffee was exposed to a dry anaerobic fermentation of 72 hours, during this fermentation dehydrated passion fruit was added. Later, coffee was pulped and placed on raised beds mixed with dehydrated passion fruit below 35 °C until ideal moisture content was achieved.

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.