Peach Co-Ferment Natural Process he enjoys spending time with

he enjoys spending time with his family

known for its superior quality and distinctive flavor

Today Beneficio San Diego specializes in coffees from Tarrazú and Tres Ríos regions

&  pomegranate this is quickly one of the favorites at our coffee bar

They were dried in the sun on cement

Peach Co-Ferment Natural Process he enjoys spending time withCup Profile Peach, Jasmine, White Grape, Velvet Region Santa Monica, Colombia Producer Jairo Arcila Variety Castillo Altitude 1450 1500 Processing Washed + Wine Yeast Peach About This Coffee This incredible coffee from Jairo Arcila was exposed to a dry anaerobic fermentation for 48 hours. During this stage, peaches and wine yeast were added alongside the coffee cherries. It was then washed and placed on raised beds to dry. About The Farmer Jairo