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 1,600masl.

Using a combination of anaerobic fermentation with added wine yeast and fresh strawberry along with the honey method, this is a wild one that you will remember for a very long time.

This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with fresh red berries. CO2 is added to displace the oxygen, creating an anoxic environment.

After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%).

We recommend resting the coffee for 2 weeks, but we understand if you just can’t wait…