*RESTOCKED - SPECIAL RELEASE PEACH & COCONUT MACERATION* Colombia - Jairo Arcila

TASTES LIKE EVERY COCONUT AND PEACH EVER

Another fruit fermentation from Jairo. Like the strawbs lot from before, this is just silly. Fermented with peaches and coconut, it tastes and smells just like peach and coconut. If you like either of those, or just like having a good time, then this is for you, no grasping and swilling around for the tasting notes, they hit you right away, unmistakeable. Killer smell as well! Grinding this is a delight. Roast wise, it’s medium, the taste is totally unique, another to try. I think this works best on filter, but there is a lot of fun to be had on espresso as well. I really hope and think this will be a crowd pleaser. Enjoy.

P.S., This is dearer than my other offerings, you might know I do try hard to keep things accessible, it’s an expensive bean.

THE COFFEE ITSELF

Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co- founders of Cofinet. Jairo's first job was at Colombia's second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca la Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time.

Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatian, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community.

Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peach, coconut and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.