Bean Story
Jairo Arcila brings great expertise as a third generation coffee grower and he bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Jairo slowly managed to secure five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
Processing
This coffee was fermentated via dry anaerobic methods for 24 hours and later placed on raised beds until 18% moisture content is achieved. The coffee is then placed inside grain pro bags again for 50 hours and later left to dry on raised beds to 10.5% moisture content. Upon drying, the coffee is placed inside rum barrels for 20 days.
Notes
The resulting notes are clearly notes of whiskey. Overripe apricots, cinnamon notes come with a spicy oak finish. We get a malty finish in milk drinks but we love it in ice blacks for a refreshingly bright drink.
| Origin Name: | Natural Castillo Rum Aged Jairo Arcila |
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Farm: |
Finca Santa Monica |
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Varietal: |
Castillo |
| Processing: | Dry Anaerobic, Rum Aged |
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Altitude: |
1,450m to 1,500m |
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Town / City: |
Armenia, Quindio |
| Region: | N/A |
Brew methods: V60, Kalita Wave, Moccamaster, Lili Dripper, Torch Mountain Dripper, Hand Brews, Kyoto Drip, Cold Brew.
This item is for weekly pre-order consolidation. All orders are consolidated from every Tuesday through Sunday. You should receive it before the end of the next weekend.
Please select (ground coffee) when choosing your intended coffee bean purchase if you would like us to grind it for you. Please also leave us a comment in your check out cart to let us know the brew method and grind size you need it in.