Anaerobic honey with passionfruit & wine yeast
La Pradera is a 16 hectare estate with 12ha dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1,350masl.
This lot was processed using a combination of anaerobic fermentation with added wine yeast and fresh passionfruit along with the honey method.
The resulting cup here is insane. Enough said.
If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can’t wait…