Coffee Drips YoCo Colombia Banana

This coffee was grown by Jairo Arcila on the Santa Monica farm. It underwent a 72-hour dry anaerobic fermentation with the pulp intact. During this stage, banana and wine yeasts were added, which enhanced the fruity and winey notes. After fermentation, the cherries were pulped (the skin was removed) and dried on raised beds until they reached the ideal moisture level. In the cup, this coffee reveals bright notes of ripe banana, delicate vanilla sweetness, juicy apricot, and light hints of shortbread cookie in the aftertaste.