There is really no coffee like Jairo Arcila. No coffee like Jairo PERIOD.
Super intense Lulo atomic blast! Indigenous fruit of Colombia with fruity notes of passion fruit, ripe kiwi with a sweet cacao nibs finish!
Anaerobic co- ferment Castillo lot done right with infusing Honey + Wine Yeast + LULO. 
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, ripe lulo and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until ideal moisture content was achieved.
This microlot is 100% Castillo.