JARIO ARCILA (COLOMBIA) ANAEROBIC NATURAL PROCESS
J A I R O A R C I L A
This coffee comes to us from one of our favourite producers in Colombia, Jairo Arcila. This lot was grown at Finca Buenos Aires, one of Jairo’s farms in Quindio, at an altitude around 1700 masl. The coffee was carefully handpicked in order to use only the ripest cherries. Later the cherries were fermented for 40 hours in an anaerobic environment. After this they were sundried until ideal moisture content was achieved. This microlot is 100% Castillo varietal.
Flavours - Red Fruits, Pineapple, Red Wine.