Colombia, La Castellana Ice

About This Coffee

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.