Region: Armenia, Quindio Altitide: 1250 - 1350m Process: Natural Variety: Castillo Body: Syrupy Acidity:Medium to high
Grown by Jairo Arcila at Finca Buenos Aires. This coffee was carefully hand-picked in order to use only the ripest cherries. It was then exposed to a dry anaerobic fermentation of 18 hours before being pulped and sundried on raised beds to 10.5% moisture content with the mucilage on.
This microlot was processed by Cofinet at La Pradera Washing Station. Jairo Arcila is a 63 year old engineer who, after working for a few years as an engineer, was offered a role by the same company to manage a dry mill in Pereira, Risaralda.
Jairo has been working for the last 40 years for RACAFE, the second largest exporter of coffee in Colombia. At RACAFE, Jairo worked as a mill manager for 30 years and for the last 10 years he has been managing the lower grades business. Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years Jairo managed to purchase his own land and continue growing coffee until today.
The syrup like body of this coffee is nicely complimented by notes of red apple and passionfruit.