This Coffee is grown by Jairo Arcila, at Finca Villarazao. Up until recently Jairo focused on producing commercial coffees in volume. After some persistent persuasion from his son Felipe, he decided to try his hand at experimental fermentation techniques. Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years, Jairo made enough money to purchase his own land and continues growing coffee to this day.
This coffee was carefully handpicked in order to use of the ripest cherries. Once harvested the coffee was transported the same day at La Pradera station owned by his sons Carlos and Felipe. This lot was then exposed to a dry anaerobic fermentation of 48 hours. Durning this fermentation period, tartaric acid and cinnamon sticks were added to anaerobic environment. Later, the coffee was placed on raised beds bellow 35 degrees Celsius, until the ideal moisture content was achieved.
Farmer - Jairo Arcila
Provence - Colombia, Armenia, Quindio
Elevation - 1450 masl
Process - Honey, 48h Fermented with Tartaric Acid and Cinnamon sticks in Anaerobic environment