Farmer: Jairo Archila
Elevation: 1700-1900 MASL
Process: Aerobic Extended Fermentation Natural
Notes: Cherry, Rum and Raisin, Raspberry Sundae
Jairo Arcila is a renowned coffee producer - since his first purchase of Finca La Esmeralda in 1987 to now having five more additional farms in the area of Quindio, Colombia, Jairo has had a prolific input in shaping what is considered a new wave of Colombian coffees.
In the more recent years we have seen a surge of new experimental processing methods come out of Colombia and Jairo has been a big part of developing new techniques. From adding mandarin pulps to the fermentation tanks, using very low temperature water tanks to achieve a controlled extended fermentation - the possibilities of new flavours in coffees seem endless in this modern times.
This particular coffee has had a dry aerobic fermentation for 24 hours, additional 6 hours inside grain-pro bags in water tanks below 22 degrees, after which the coffee is dried on raised beds until 18% of moisture content is achieved. After this point the coffees are placed in grain-pro bags again for 50 hours under 40 degrees to reach 10.5% of moisture content.
This amount of care contributes to the complex cup profile - very boozy yet smooth rum and raisin, deeply sweet yet tart cherry and crisp raspberry acidity surrounded by rich ice-cream.