Colombia, La Castellana Ice

Roaster notes

From Carlos Arcila's La Castellana farm in Armenia, Quindio, this Colombian coffee underwent an experimental ice fermentation process—24 hours of dry fermentation followed by 50 hours in grain pro bags at 20 degrees Celsius, then frozen for 72 hours. The freezing halts fermentation while thawing softens the mucilage, creating a big, wild cup with high acidity and notes of kombucha, funky cacao nibs, and sweet red liquorice.

Tasting notes