Grown by Ignacio Rodriguez at Finca La Palmera. This coffee was exposed to a dry anaerobic fermentation of 24 hours. After the coffee was placed on raised beds until 18% moisture content was achieved. Then the coffee was placed inside Grainpro bags again for a further 50 hours. The whole cherries were then placed on raised beds until 10.5% moisture content was achieved. Finally, the dried coffee was placed inside rum barrels for 20 days.
This microlot is 100% Variedad Colombia. This varietal was developed by Federacion Nacional deCafeteros. It is more productive than Caturra and resistant to coffee leaf rust.