GROWN BY JAIRO ARCILA AT FINCA SANTA MONICA, THIS COFFEE UNDERWENT A DRY ANAEROBIC FERMENTATION FOR 24 HOURS BEFORE BEING PLACED ON RAISED BEDS UNTIL IT REACHED 18% MOISTURE CONTENT. THE COFFEE WAS THEN STORED IN GRAINPRO BAGS AND SUBMERGED IN A WATER TANK FOR 50 HOURS. AFTERWARD, IT WAS DRIED ON RAISED BEDS TO ACHIEVE A MOISTURE CONTENT OF 10.5%. FINALLY, ONCE DRIED, THE COFFEE WAS AGED IN RUM BARRELS FOR 20 DAYS.
JAIRO BEGAN GROWING COFFEE 35 YEARS AGO WHEN HIS FATHER BECAME VERY ILL AND COULD NO LONGER MANAGE THE FAMILY FARM. A FEW YEARS LATER, JAIRO MANAGED TO PURCHASE HIS OWN LAND, WHERE HE CONTINUES TO GROW COFFEE TO THIS DAY.
THIS MICROLOT IS 100% CASTILLO, A VARIETY DEVELOPED BY THE FEDERACIÓN NACIONAL DE CAFETEROS. IT IS MORE PRODUCTIVE THAN CATURRA AND RESISTANT TO COFFEE LEAF RUST.
 
REGION:
ARMENIA, QUINDIO
PRODUCER:
JAIRO ARCILA, FINCA SANTA MONICA
ELEVATION:
1450 - 1500MASL

VARIETALS:
CASTILLO

PROCESS:
DRY ANAEROBIC RUM AGED NATURAL
TASTING NOTES:
JUICY, RICH & COMPLEX. MALT, RUM, RASIN & JAMMY STEWED FRUITS.