The Arcila family coffee empire spans over 80 years in Colombia.
They specialize in alternative fermentation processes. And Jairo is renown for his innovative processing techniques.
He takes pride in achieving unique flavor profiles that are rare in Colombian coffees. This co-fermented lot is his latest triumph in that endeavor.
This coffee was coated in freeze-dried dragonfruit powder and fermented anaerobically for 72 hours.
Yes, you read that correctly.
Afterward, the coffee was pulped and placed on raised beds to dry, until optimal moisture content was achieved.
Because this coffee is fermented with the coffee cherry still intact, we get to experience something special.
The synergy of coffee fermentation flavors and freeze-dried dragonfruit powder.
The result is a lot of fun candy flavors, like green apple Jolly Ranchers, but also sophisticated notes of cascara and kiwi.
The whole cherry anaerobic fermentation leaves us with a funky apple cider vinegar note.
And I say, bring the funk.
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Origin | Armenia, Quindio, Colombia
Producer | Jairo Arcila
Farm | Finca Santa Monica
Process | co-ferment
Variety | Castillo
Elevation | 1500 masl
