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Colombia Hernando Arcila — Red Blossom — is an experimental specialty coffee from the La Glorieta farm, located in the Armenia region of Quindío, Colombia. It features a unique processing method for the Castillo variety, combining the classic washed process with the addition of fresh roses during fermentation.
This lot holds an SCA score of 89, revealing notes of rose jam, black tea, and dried peach in the cup.
**Special Processing Technique**
Only the ripest coffee cherries are selected for this lot. After harvesting, they are transported to the La Pradera processing center in special bags or tanks to preserve maximum freshness.
Upon arrival, the cherries undergo water flotation to separate unripe or less dense cherries and foreign matter. The water used in this stage undergoes special filtration before being reused; this filtration system also prevents contaminated water from entering the environment.
**72-Hour Anaerobic Fermentation with Roses**
The most interesting part happens next.
The coffee cherries undergo dry anaerobic fermentation (with the pulp intact) for 72 hours. It is during this stage that crushed rose petals are added to the coffee.
The roses become part of the fermentation process, shaping the lot's distinct floral character. According to the processing method, the intense floral essence adds structure and depth to the profile, evoking the aroma and character of rose tea. After fermentation is complete, the coffee undergoes drying for 18 days.