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BLACKBERRY, BLUEBERRY & SHERBET
You are in for a treat with this recession proof lot. If there’s a type of coffee that I most like to roast and drink at Jolly, it’s something like this, a natural Colombian. So a couple of cool things here. I suppose firstly, you’re getting a fresh crop natural from none other than Jairo Arcila as the recession lot, and secondly, it’s bloody brilliant!
It’s 87.5 scoring lot, lots of fresh ripe and syrupy fruit in the cup, properly delicious and bright. It’s not overly fermented so avoids some of those pungent notes you sometimes have with a natural, it’s just delicious, juice in a cup. One of the best recession lots we’ve done, easily. Roasted light/medium.
As always though, limited stock, gold for silver. Cheers, Joel.
THE COFFEE ITSELF
Jairo Arcila and his team of pickers selectively harvest only the ripest cherries. The cherries are then transported to Santa Mónica sorting area, where the team meticulously hand-sorts and float them to eliminate any low-density, underripe, or defective beans. Then, the cherries are transported to our processing center, La Pradera, in Grainpro bags or suitable containers to preserve their freshness.
Upon arrival, we continue with our rigorous quality protocols. The cherries are placed in water tanks to float them, removing any low-density beans and external material. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable to be used for floating, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process. For this lot, cherries are exposed to 45-hour aerobic fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds when they are exotic varieties or in our elbas drying station for bigger lots. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over- fermentation or mold.
The drying process can take between 8 to 12 days, during which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and a full-bodied. We aim for a moisture content of 9.5%-11%, which is the perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for our coffees