This is a Honey Pink Bourbon + (Wine Yeast / Grape) Jairo Arcila co-ferment + an organic Ethiopia Musa Abulalesa.  40% Grape & 60% Ethiopia Musa. = 100% Fanta Grape Soda.

You will get undeniable grape on the aroma and taste. It reminds us strongly of Fanta grape soda, This is a cleaner co-ferment compared to other co-ferments and tends to be better the lighter we roast it. While the cup is hot we are getting a good amount of sweet tarts and a soft lime finish. 

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage Grape and wine yeast were added. The cherries were then pulped and placed to dry on raised beds,