Peach Co-Ferment Natural Process Cerrado — an underdeveloped area

Cerrado — an underdeveloped area with poor

They were dried in the sun on cement

It was then washed and placed on raised beds to dry

Reservoir Size      2

Peach Co-Ferment Natural Process Cerrado — an underdeveloped areaCup 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