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Banana Candy, Colombia
Tasting notes: Banana, Hard Candy & Cream
Process: Wine Yeast & Banana Co-Fermentation Washed Process
Producer: Jairo Arcila
Farm: Santa Monica
Variety: Castillo
Alt: 1800-2000 m.a.s.l.
Jairo Arcila’s Banana Co-Ferment is wild, some may even say, bananas! Jairo’s farm, Santa Monica, located in the Quindio region of Colombia, takes this coffee and co ferments this lot of Castillo with wine yeast and banana. Total fermentation time is around 72 hours, with an 11 day drying period after washing the coffee. This coffee is amazing and has this caramelized banana sweetness that will blow your mind. We recommend this coffee on cold brew, as it has a really nice body and textural component.
Banana Candy, Colombia
Tasting notes: Banana, Hard Candy & Cream
Process: Wine Yeast & Banana Co-Fermentation Washed Process
Producer: Jairo Arcila
Farm: Santa Monica
Variety: Castillo
Alt: 1800-2000 m.a.s.l.
Jairo Arcila’s Banana Co-Ferment is wild, some may even say, bananas! Jairo’s farm, Santa Monica, located in the Quindio region of Colombia, takes this coffee and co ferments this lot of Castillo with wine yeast and banana. Total fermentation time is around 72 hours, with an 11 day drying period after washing the coffee. This coffee is amazing and has this caramelized banana sweetness that will blow your mind. We recommend this coffee on cold brew, as it has a really nice body and textural component.