Santa Monica / COLOMBIA / Natural Rum Aged

This coffee was grown by Jairo Arcila at the farm Santa Monica. The cherries have been exposed to a dry aerobic fermentation of 24 hours before being placed inside rum barrels for 50 hours at a temperature below 22°. Then the whole cherries were placed on raised beds until 12% moisture content was achieved. This microlot is 100% Caturra, a natural mutation of Red Bourbon native of Minas Gerais. Yet Caturra produces more coffee and is more resistant to plant diseases than Bourbon. The soil of Santa Monica Estate is mainly volcanic, with an average 2000 mm of annual rainfalls. A unique cup, with intense notes of rum, hints of peach and chocolate.