Colombia Jairo Arcila Strawberry Co-Fermentation

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Experimental
  60
• Bright
  55
• Funky
  50
• Clean
  20

Producer: Jairo Arcila Process: Wine Yeast Strawberry Fermentation Roast: Light/Medium VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CastilloCastilloColombia's leaf-rust-resistant variety, bred by Cenicafé from Caturra and Timor hybrid. Long dismissed by purists, it now wins competitions when grown and processed well. Altitude (MASL): 1450-1500 Notes: Berries, Cream, & Cacao Nibs Discover an exciting, experimental microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. from Jairo Arcila, a pioneering third-generation grower known for pushing the boundaries of Colombian coffee. Grown on his Santa Mónica farm, nestled in Quindío’s fertile volcanic soils, this Castillo lot features meticulously handpicked cherries fermented through a carefully controlled, 48-hour dry anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. process, infused with fresh strawberries and wine yeast. After fermentation, the beans are gently washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and slowly dried on raised beds, locking in their vibrant, fruit-forward character and creamy sweetness. The result is an expressive cup with dazzling layers of fruit, ideal for adventurous drinkers seeking something unique yet approachable—a true testament to the Arcila family’s ongoing commitment to elevating Colombian coffee.