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This coffee was exposed to a dry anaerobic fermentation of 72 hours, during this fermentation dehydrated grapes were added. Later, coffee was placed on raised beds mixed with dehydrated grapes below 35 ºC until ideal moisture content was achieved.
We wrote a blog post on this coffee in 2022. In June 2024, we wrote another blog post to reflect on evolving trends which include maceration coffees.
Savouring our world in a cup!
Enjoy!
Region: Armenia, Quindío, Colombia
Producer: Jairo Arcila
Farm: Santa Monica
Species and Variety: Arabica Castillo
Processing Method: Honey + Grape Maceration with Wine Yeast (Co-fermentation)
Crop Year: 2025
Altitude: 1,600 - 1,750 metres above sea level