Colombia, Castillo – White Wine Fermentation (340g)

$22.00

Another wonderful coffee from Jario Arcila! This natural anaerobic Castillo coffee underwent an anaerobic fermentation period inspired by the styling of Malolactic Fermentation utilized in the wine industry. Tasting notes include rich berries, citrus and a creamy finish.

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Jairo Arcila is a third-generation coffee producer from Quindío, Colombia. He is the father of Felipe and Carlos Arcila, the owners of Cofinet. As well as familiar farms such as Jardines del Eden.

This lot is from a farm called Maracay. Located in Armenia, Quindio, where Jairo grows Caturra and Castillo. 

After harvesting only the ripest coffee cherries, Jairo utilized a fascinating method that he and his sons have called White Wine Fermentation. This lot began with a 30-hour aerobic fermentation in ceramic tanks and was then taken to raised beds to dry until 20% moisture was achieved. At this marker, Jairo then placed the coffee cherries into sealed GrainPro bags for 80 hours to ferment an additional time. They were then left to dry on raised beds until 10.5% moisture. This method was inspired by the styling of Malolactic Fermentation utilized in the wine industry.

 

day 12 jairo wwf (1)

Bean Type

Ground, Whole Bean

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