Colombia, La Castellana Ice

Expect notes of Kombucha, Cacao Nibs, Red Liquorice

This unique coffee, grown by Carlos Arcila at La Castellana farm in Armenia, Quindio, underwent an experimental ice fermentation process. The process began by a 24-hour dry fermentation of the coffee cherries, followed by 50 hours in grain pro bags at a controlled temperature of 20 degrees Celsius. The coffee was then frozen for 72 hours.

This freezing period halts fermentation, but upon thawing, it softens the coffee cherry's mucilage, resulting in a more intense fermentation flavour. Expect a big, wild, complex and funky flavour profile, featuring high acidity, notes of kombucha, funky cacao nibs, and sweet red liquorice.