This special Strawberry and wine yeast infused fermentation lot is sourced from producer Felipe Archila and his farm Finca La Pradera. La Pradera is a 16 hectare estate with 12ha dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1,350masl. This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with added wine yeast and fresh Strawberry pulp. CO2 is added to displace the oxygen, creating an anoxic environment for the fermentation. After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%).

This special Strawberry and wine yeast infused fermentation lot is sourced from producer Felipe Archila and his farm Finca La Pradera. La Pradera is a 16 hectare estate with 12ha dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1,350masl. This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with added wine yeast and fresh Strawberry pulp. CO2 is added to displace the oxygen, creating an anoxic environment for the fermentation. After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%).