Ice fermentation is a relatively new, experimental processing method that was developed by coffee producer Jairo Arcila and his sons and co-owners of Cofinet, Felipe and Carlos Arcila. This coffee was exposed to a dry aerobic fermentation of 24 hours. This fermentation begins as soon as a coffee is picked, due to the presence of water, sugar, bacteria, and yeast. Leaving the fruit on the coffee during this phase allows for the sugars and acids in the coffees mucilage to convert into different sugars, acids, CO2, ethyl alcohol, and other compounds. This imparts sweet and fruity flavours on the coffee. The coffee is then placed inside grainpro bags for 50 hours, maintaining a temperature below 22 degrees while fermentation continues. Afterwards, the coffee is frozen for 72 hours, before being placed on raised beds below 35 degrees to thaw and dry until ideal
moisture content is achieved.