Origin
Quindio
Altitude
1500 MASL
Process
Anaerobic Natural
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Archive: Colombia Jairo Arcila Lychee & Cinnamon Co-Ferment
Lychee, Cinnamon
The Deets
What's in the box?
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8oz bag - lychee co-ferment
8oz bag - cinnamon co-ferment
We're excited to present two fantastic lots from Jairo Arcila. Jairo's coffees have consistently blown us away. For this set of coffees, they take a Pink Bourbon coffee grown at his farm, Santa Barbara, and process it anaerobically for 72 hours. Then, they split it into two lots. The lychee co-ferment explodes with bright, fruity, and complex flavors. The cinnamon offers Cinnamon Toast Crunch vibes with enough sweetness to put snap, crackle, and pop into a dang coma.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
