Colombia Helena Salazar | anerobic process x wine yeast x Banana
Super funky and complex notes of banana, with tropical and clean notes.
This lot was exposed to a dry anaerobic fermentation of 48 hours, during this fermentation de-hydrated bananas and wine yeast were added to the anaerobic environment. Later, coffee was placed on raised beds mixed with de-hydrated banana skin below 35 C until ideal moisture content was achieved.
Helena Salazar is a third-generation coffee grower from Quindío, Colombia. She is married to Jairo Arcila and they have two children together, Carlos and Felipe Arcila, who are the cofounders of Cofinet.
For several years now, her focus has been on producing Specialty Coffee. With the support of Cofinet, Luz has been able to improve farm practices and focus on producing the best cherries she can. Once ripe, the cherries are then processed by Cofinet at our processing station, La Pradera.
The Bourbon variety is a well-known cultivar C. arabica that originated on Île Bourbon – an Island east of Madagascar. It is believed that the Yellow varietal is a cross between Bourbon and Yellow Typica.
oblasť: Armenia, Quindio
Grower: Helena Salazar
Nadmorská výška 1,200 – 1,350 masl
Odroda: Yellow Bourbon
Spracovanie: Banana honey fermentation