Colombia Quindío – Jairo Arcilla (Experimental)

$39.00

NEW

ROASTER'S PICK

FLAVOURS OF:

WHITE ROSES, AROMATIC, CAPTIVATING

This incredibly unique experimental coffee is grown on Jairo's farm Santa Mónica and processed nearby at La Pradera. This lot is 100% pink bourbon and underwent a very innovative process to achieve its unique flavour. It was exposed to a dry anaerobic fermentation for 72 hours with the pulp on, during which Rose tea was added. After fermentation, the coffee was pulped and dried on raised beds below 35°C until reaching the ideal moisture content.

Product variants

COFFEE ID

Variety

Pink Bourbon

Roast Profile

Light / Medium

Altitude

1400m - 1600m

Process

Rose Tea Infusion + Honey (Semi-Washed)

THE GROWER

LA PRADERA

REGION: QUINDÍO

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He has been involved in coffee production for many years and has a wealth of experience in the industry. Jairo's first job was at Colombia's second-largest exporter, where he worked as a Mill Manager for over 40 years until his retirement in 2019. The collaboration with his sons has empowered Jairo to improve the picking, sorting, and processing of his coffees, resulting in fantastic flavour profiles.

In 2015, Jairo's sons, Carlos and Felipe Arcila, founded Cofinet, a company that represents and supports smallholder producers in Colombia. Cofinet specializes in alternative fermentation processes and innovative processing techniques. The company aims to create direct, ethical, and sustainable relationships between Colombian coffee growers and specialty coffee roasters around the world. Cofinet's efforts have helped improve the quality of coffee, add value to producers' coffee, and build sustainable incomes for smallholder producers.

VARIETAL

Pink Bourbon

Pink Bourbon, a rare and unique coffee varietal, offers a complex flavour profile with notes of tropical fruit, floral hints, and a sweet, balanced acidity. Its vibrant and nuanced taste makes it ideal for specialty single-origin coffees, showcasing its exceptional quality and distinctive characteristics.

PROCESS

Rose Tea Infusion + Honey (Semi-Washed)

The infusion process in raw coffee bean preparation involves soaking raw coffee beans in a liquid solution to alter their flavour, caffeine content, or chemical composition. This method is commonly used for decaffeination (e.g., sugar cane process) or flavour enhancement, allowing the beans to absorb specific compounds before drying and roasting.

METHOD

Espresso or Filter

FILTER
Dose 15.5g
Temperature 94ºC
Water 260mL

Blooming 40
0:40 120
1:20 200
1:40 260
Drain at 2:15

ESPRESSO
Dose 19g / Time 23s / Yield 43

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