Description
Colombia - Jairo Arcila - Peach
Wildly unique coffee
Peach Pie, Tropical Fruit, Intensely Floral
Description
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Rare Coffee Series Release #4
Before ordering:
This coffee comes in 6oz containers. Our "normal" coffee bags are 12oz.
We hope to introduce our dedicated coffee loving community to truly extraordinary coffees. Having a dedicated audience will allow us to continually offer extremely rare, extremely small lots such as this.
Jairo Arcila Honey Peach Tasting Notes
This coffee has a very strong aroma, revealing its unique character. The fragrance is a delightful blend of apricot and vibrant peach that carries well into the flavor of the cup. As you delve deeper into the cup, tropical fruit and floral essences, reminiscent of a fragrant potpourri emerge.
About The Coffee Producer
Cultivated on the Santa Monica farm, this exceptional coffee underwent a unique 72-hour dry anaerobic fermentation process with the fruit left intact. During fermentation, the cherries were enhanced with the addition of lychee and wine yeast before being pulped and carefully dried to achieve the perfect moisture content.
This nano-lot is composed entirely of 100% Castillo coffee, a varietal known for its resilience and adaptability in various growing conditions. Castillo was developed in Colombia to combat diseases that affect other coffee plants. Despite its hardiness, careful cultivation practices are essential to maximize the quality and flavor potential of this variety. Farmers maintain meticulous plant care and ensure optimal harvesting, with pickers trained to identify coffee at peak ripeness. With all these careful considerations, this lot boasts a refined balance with sweet floral notes
How To Brew This Co-Fermented Colombian Single Origin
This coffee certainly deserves careful brewing. We brew this coffee with the following parameters:
• Approximately a 1:14 ratio.
• Water between 197-204 F
• We had good results with three water pulses of 100g each, roughly 45 seconds apart
• Our total brew time of about 3 minutes
Producer: Jairo Arcila Finca Santa Monica
Varieties: Castillo
Processing Method: Dry anaerobic with peach and wine yeast
Altitude: 4600–5000'
Roast: Light
