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JAIRO ARCILA (COLOMBIA) ICED NATURAL PROCESS

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J A I R O   A R C I L A  

C O L O M B I A 

ICED NATURAL PROCESS

This coffee was grown by Jairo Arcila at the farm Santa Mónica. This

coffee was exposed to a dry aerobic fermentation of 24 hours before

being placed inside Grainpro bags for 50 hours at a temperature below

22ºC. Then the coffee was frozen for 72 hours. Finally, the coffee was

placed on raised beds below 35 ºC until ideal moisture content was

achieved.

This microlot is 100% Castillo. This variety was developed by

Federación Nacional de Cafeteros. It is more productive than Caturra

and resistant to coffee leaf rust.


 

Flavours - BLACKBERRIES, FLORAL, MAPLE SYRUP AND LIME