Peach Co-Ferment Natural Process AT DANGEROUS BUT GOOD

AT DANGEROUS BUT GOOD

They were dried in the sun on cement

This craft process starts with the strict selection of perfectly ripe cherries

Standard "Hands-Free" Fork

Its warm temperatures

Peach Co-Ferment Natural Process AT DANGEROUS BUT GOODCup Profile Peach, Jasmine, White Grape, Velvet Region Santa Monica, Colombia Producer Jairo Arcila Variety Castillo Altitude 1450 1500 Processing Washed + Wine Yeast Peach About This Coffee This incredible coffee from Jairo Arcila was exposed to a dry anaerobic fermentation for 48 hours. During this stage, peaches and wine yeast were added alongside the coffee cherries. It was then washed and placed on raised beds to dry. About The Farmer Jairo