Colombia Jairo Arcila Rose Process
Origin
Tasting notes
Character
- Experimental50
- Floral50
- Clean45
- Funky40
- Bright30
Produced by Jairo Arcila at Finca Santa Mónica, this Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. highlights the innovative edge of Colombian coffee through a 72-hour anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. with dried rose petals, enhancing the 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.’s naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. floral character and sweetness. After pulping, the coffee is dried as a honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural., resulting in a perfumed, tea-like cup with exceptional clarity and brightness. Subtle and composed, Rose Tea lingers long after the final sip.
Same beans, other roasters· Rose
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