J A I R O   A R C I L A

COLOMBIA

WASHED PROCESS

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This coffee is harvested following strict ripeness criteria, floated and hand sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.

TASTING NOTES- JASMINE, NECTARINE, LIME