Colombia Santa Clara is 1500m above sea level on Cordillera de Los Andes. This special lot had undergone anaerobic fermentation before drying. It was floated to remove debris and unripe fruits before being flushed with CO2 to create an anaerobic environment. it was left to ferment for 44 hours before drying on one layer for 20-25 days.
For us, this is a great opportunity to showcase the potential of using fermentation to enhance the aroma and complexity of a somewhat humble variety.