Similar to Natural Carbonic Maceration Pink Bourbon by Jairo Arcila

This coffee was grown by Jairo Arcila at the farm Villarazo. This coffee was carefully hand-picked in order to select only the ripest cherries and then hand sorted to remove any defects. The coffee was sundried on raised beds in temperature controlled conditions until the ideal moisture content is a...

This coffee was grown by Jairo Arcila at the farm Villarazo. 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. Jairos first job was at Colombias second-largest exporter, working ...

Jairo always has some new experiment up his sleeve, this ones his ice natural. Its not your usual brew, its dense syrupy, very sweet funky with flavours of super-ripe cherry, peach rosemaryin a really interesting sweet rosemary shortbread type way. It's a coffee to drink over weeks rather than bladting through it all the first week. Roasted 09 SEP 2024

TASTING NOTES Lime Sugarcane Stonefruit ABOUT THIS COFFEE: A tasty washed Colombian caturra from one of our favourite producers. This farm lot from Jairo is crisp and clean with a vibrant acidity. Weve roasted this coffee with slightly more development so it can make a tasty, bright and balanced modern style espresso.

Flavour Notes: Peach aroma / Marigold flavour / subtle Chamomile aftertaste. - Origin: Colombia - Region: Quindo - Town: Armenia - Farmer: Jairo Arcila - Altitude: 1400 - 1450 masl - Crop: 2019 - Cultivar: Pink Bourbon Cascara - Processing: Natural Brewing Guide: Coffee Cherry Husk Tea 7 grams in 20...

Flavour Notes: Peach aroma / Marigold flavour / subtle Chamomile aftertaste. - Origin:Colombia - Region: Quindo - Town: Armenia - Farmer: Jairo Arcila - Altitude: 1400 - 1450 masl - Crop: 2019 - Cultivar:Pink Bourbon Cascara - Processing:Natural Brewing Guide: Coffee Cherry Husk Tea 7 grams in 200 m...

This coffee was grown byFelipe Arcila, the co-owner of Cofinet.This coffee is harvested following strict ripeness criteria, laterfloated and hand-sorted to remove any defects. Cherries are exposed to 72 hours of dry anaerobic fermentation with the pulp on. During this fermentation stage, dried mint ...

Produced by Hernando Arcila from the single estate La Glorieta. This coffee is harvested following strict ripeness criteria, floated, and hand-sorted to remove defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and the...

Producer Jairo Arcila Location Armenia, Quindio Farm Variety Caturra Altitude 1450-1500 MASL Process Washed Tasting Notes Lemon/lime, Stonefruits, White Chocolate Roasted For Filter About Produced by Jairo Arcila, this coffee is harvested with strict criteria regarding ripeness of the cherries. They...

Gera Estate coffees are now famous for being roasted by major industrial and micro roasters around the world. Gera Estate is the major farm owned by Tracon in Oromia region with around 1000 hectares of land where large scale farming of coffee is done. It's located at highland altitude from 1900-2100...

GeraEstate coffees are now famous for being roasted by major industrial and micro roasters around the world. GeraEstate is the major farm owned by Tracon in Oromia region with around 1000 hectares of land where large scale farming of coffee is done. It's located at highland altitude from 1900-2100 m...

Tasting notes:Guava, Feijoa, Berries, Rose Tea Process:Lactic Natural Variety:Java V60Recipe: This recipe is a great starting point for brewing all of our coffees. Ratio: 15g coffee to 250g water Water temperature: 94C Brew time: approx 2m 30s Method: 1. Pour 50g water and allow coffee to bloom. 30 ...

Tasting notes: Purple Gummy Bear, Watermelon, Lime, Chocolate Varietal: Castillo Process: Ice Natural V60 Recipe: This recipe is a great starting point for brewing all of our coffees. Ratio: 15g coffee to 250g water Water temperature: 96C Brew time: approx 2m 30s Method: 1. Pour 50g water and allow ...

This coffee was grown by Diofanor Ruiz at the farm La Divisa. This coffee was exposed to a dry aerobic fermentation of 24 hours and later placed inside grain pro bags for 50 hours maintaining a temperature below 22c. Later placed on raised beds until ideal moisture content was achieved. This microlo...

This coffee was grown by Luis Anbal Caldern at the farm Villa Betulia. This coffee was exposed to a dry aerobic fermentation of 24 hours and then placed inside Grainpro bags for 50 hours at a temperature below 22C. In this environment, the bacteria feed on carbohydrates and sugars in the mucilage wh...