There is really no coffee like Jairo Arcila. No coffee like Jairo PERIOD.
Super intense strawberry atomic blast! Intense fruity notes of tropical kombucha, panela and decadent purple fruit!
Anaerobic co- ferment lot done right with infusing Honey + Wine Yeast + Strawberry -Caturra
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% 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.