Colombia – Scarlett – Natural +96hr Anaerobic Fermentation



Tasting notes:

White florals
Red fruit

Scarlett comes from the Cooperative of Anserma, founded
in 1967, the they work with around 2090 producers
located in 5 town areas around Anserma in the Caldas
region, in the middle of the Coffee Triangle. Since 2022.
with the idea to add value to its members, the cooperative
launched a brand-new wet milling facility to prepare
specialty lots under controlled fermentation and naturals
The plant has a photovoltaic energy system that contains
247 solar panels, with which it can generate 100% of the
energy it requires to function. It is composed of 5 pulping
machines, each with a capacity of 5 thousand kilos per
hour, plus 5 fermentation tanks, to process special washed
and natural coffees, with Ecomill technology, which
practically does not use water in its processes. The
fermentation for Scarlett starts with anaerobic
fermentation for 96h before starting sun drying.
This was our highest scoring natural from the container it
came in on, it cups dynamic with lots of bright fruity acidity
and jammy sweetness. Compared to Sweet Strawberry,
the aerobic sister lot which has bright notes of fresh fruit,
here we get more dense sweetness.

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