The Story: In the hills of Colombia, Jairo Arcila’s farm, Villarazo, yields a coffee as bold as the volcanic land itself. This microlot was crafted with a 24-hour dry aerobic fermentation. Then sealed in Grainpro bags for 50 hours, protected from the heat, kept cool below 22°C. The whole cherries were laid out on raised beds, basking in the sun until they reached the perfect moisture content of 11%.
BEST FOR FILTER AND ESPRESSO
CARDAMOM, BLACKCURRANT, COCOA POWDER, LIME
PRODUCERS: FINCA VILLARAZO - JAIRO ARCILA
REGIAN: ARMENIA, QUINDIO
PROCESS: NATURAL EF2
VARIETAL: CASTILLO
ALTITUDE: 1450MASL
The Story: In the hills of Colombia, Jairo Arcila’s farm, Villarazo, yields a coffee as bold as the volcanic land itself. This microlot was crafted with a 24-hour dry aerobic fermentation. Then sealed in Grainpro bags for 50 hours, protected from the heat, kept cool below 22°C. The whole cherries were laid out on raised beds, basking in the sun until they reached the perfect moisture content of 11%.
BEST FOR FILTER AND ESPRESSO
CARDAMOM, BLACKCURRANT, COCOA POWDER, LIME
PRODUCERS: FINCA VILLARAZO - JAIRO ARCILA
REGIAN: ARMENIA, QUINDIO
PROCESS: NATURAL EF2
VARIETAL: CASTILLO
ALTITUDE: 1450MASL