Colombia Rum Process
Tasting experience: Why are experimental coffees from Jairo Arcila so tasty? Because they argh!
Check out our second coffee drop from Jairo Arcila from the Villarazo farm which will leave you wanting to put on your favorite jazz album.
This coffee was exposed to a dry aerobic fermentation for 24hrs. The cherries were then exposed to a dry anaerobic fermentation of 50hrs inside rum barrels. Next, the coffee was placed on raised beds until ideal moisture followed by another rum barrel journey for 10-20 days.
The result is a properly boozy, complex cup of coffee with hints of molasses, raisins, red grapes and of course, rum!
Country: Colombia
Continent: South America
Farm/Lot: Jairo Arcila, Santa Monica
Roast: Light (City)
Process: natural aerobic, anaerobic + rum
Elevation: 1,450 - 1,500 MASL (meters above sea level)
Varietal: 100% Variedad Colombia, hybridization of Caturra + Timor hybrid
Tasting experience: Why are experimental coffees from Jairo Arcila so tasty? Because they argh!
Check out our second coffee drop from Jairo Arcila from the Villarazo farm which will leave you wanting to put on your favorite jazz album.
This coffee was exposed to a dry aerobic fermentation for 24hrs. The cherries were then exposed to a dry anaerobic fermentation of 50hrs inside rum barrels. Next, the coffee was placed on raised beds until ideal moisture followed by another rum barrel journey for 10-20 days.
The result is a properly boozy, complex cup of coffee with hints of molasses, raisins, red grapes and of course, rum!
Country: Colombia
Continent: South America
Farm/Lot: Jairo Arcila, Santa Monica
Roast: Light (City)
Process: natural aerobic, anaerobic + rum
Elevation: 1,450 - 1,500 MASL (meters above sea level)
Varietal: 100% Variedad Colombia, hybridization of Caturra + Timor hybrid
Tasting experience: Why are experimental coffees from Jairo Arcila so tasty? Because they argh!
Check out our second coffee drop from Jairo Arcila from the Villarazo farm which will leave you wanting to put on your favorite jazz album.
This coffee was exposed to a dry aerobic fermentation for 24hrs. The cherries were then exposed to a dry anaerobic fermentation of 50hrs inside rum barrels. Next, the coffee was placed on raised beds until ideal moisture followed by another rum barrel journey for 10-20 days.
The result is a properly boozy, complex cup of coffee with hints of molasses, raisins, red grapes and of course, rum!
Country: Colombia
Continent: South America
Farm/Lot: Jairo Arcila, Santa Monica
Roast: Light (City)
Process: natural aerobic, anaerobic + rum
Elevation: 1,450 - 1,500 MASL (meters above sea level)
Varietal: 100% Variedad Colombia, hybridization of Caturra + Timor hybrid