Process: Natural 24 hour ferment
Tasting notes: Fresh strawberry, cherry and lemon
This micro-lot was sourced from small producers from the rural areas of Villamaria, Chinchina and Manizales, all in Caldas department - and personally processed by Juan Felipe Aristizábal at his wet mill.
At his wet mill, Juan Felipe Aristizabal is known as the "alquimist". He personally oversees the processing of all high-quality cherries. In this process, growers delivered ripe red cherries to the mill of Aristizabal. The cherries were then sorted for quality and washed so that floaters could be removed. From there the cherries were moved to sealed tanks for the maceration process. In this lot, the cherries were left in the tank to ferment for 24 hours while highly nuanced and complex flavors developed. Afterwards, the cherries were moved to raised beds in solar dryers where they were turned 4 - 6 times per day to ensure the coffee dried evenly in the mucilage and the skin.