There is really no coffee like Jairo Arcila. No coffee like Jairo PERIOD.
Super intense ripe peach atomic blast! Intense fruity notes of tropical kombucha, gooeye caramel with a white chocoloate creamy finish!
Anaerobic co- ferment lot done right with infusing Honey + Wine Yeast + Peach -Castillo
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, peach pulp 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. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Castillo produces more coffee and is more resistant to plant diseases than Bourbon.