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Archive: Colombia Jairo Arcila Lychee & Cinnamon Co-Ferment

Archive: Colombia Jairo Arcila Lychee & Cinnamon Co-Ferment

Lychee, Cinnamon

  • SOURCE
  • ROAST
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  • ORIGIN

    Quindio

  • ELEVATION

    1500 MASL

  • PROCESS

    Anaerobic Natural

  • VARIETY

    Pink Bourbon

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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.

BREW IT RIGHT

  • 16:1 drip

  • Medium

  • Hario V60

  • Clever

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REST IN PEACE

As coffee rests, the volatility of the roast mellows, allowing it's natural sweetness and varietal character to shine. We rest washed coffees 5-10 days, naturals for 10-15 days, and experimentals for 15-30 days.

  • FIND YOUR VIBE

  • BREW GUIDES

  • PRO TIPS

  • SEED TO CUP

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MORE STUFF

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We roast and ship Monday-Friday
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