Colombia Jairo Arcila Drip

Region & Farm

Region

Quindío region is located in western Colombia and it borders Valle del Cauca, Tolima, and Risaralda regions. Quindío became an official department in 1966, after previously being part of the Caldas Department. Its establishment marked a significant step in its administrative development.

Farm & Producer

Jairo Arcila is a third-generation coffee grower. Jairo’s first job was at Colombia’s second-largest exporter, working as their Mill Manager for over 40 years until his retirement back in 2019. Santa Monica Farm is Jairo's largest property spanning over 50 hectares of land. The farm cultivates Castillo, Caturra, Gesha, Pink Bourbon, Tabi, Papayo, Red Bourbon varieties, as well as various other agronomy crops to preserve a diverse ecosystem.

Processing and Taste

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches, coconut and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved.

Flavor Profile

Sweetness and creamy texture that reminds us of milk chocolate, mellow peach ice tea like acidity and finish reminiscent of dried coconut and caramel.

Details

Preparation Recommendations

All you need is ~200 ml of hot water (~95°C) and a mug.

1. Pick:
Open the sachet and take out the filter.

2. Open:
Tear, extend hangers, and place on your mug.

3. Brew:
Make three full pours, and after each one, wait for the water to fully drain.

4. Enjoy:
Discard the filter, stir, and drink your coffee!

Why You'll Love It

• Bold and Clean taste
• Easy to prepare
• Innovative process