Image 1 of 5
Image 2 of 5
Image 3 of 5
Image 4 of 5
Image 5 of 5
TASTING FLIGHT* OF STRAWBERRY & PASSIONFRUIT RELEASE
Are you a 1 hunna percent certified fruit loving end coffee boss? Do you pee pure filter brews and wake up with night terrors where you’re cancelled for under extracting a Panama Gesha at the world barista champs and also forgetting to wear an awfully cool tiny beanie hat? Well if you answered yes to any of those, or you like saving money, this could be for you.
Like the look of both of our new fruit maceration releases? Grab a 225g bag of both of them and save a few pennies in the process (10%):
STRAWBERRY - TASTES LIKE EVERY STRAWBERRY EVER MADE (AND SOME ROSE ON THE FINISH)
PASSIONFRUIT - TASTES LIKE ALL THE PASSIONFRUIT & MANGO
*So I know a tasting flight would normally comprise of more than two things, but I like the sound of a ‘tasting flight’, so here we are.
THE COFFEE ITSELF
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co- founders of Cofinet. Jairo's first job was at Colombia's second-largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca la Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time.
Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatian, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community.
Jairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo ,and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles
This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage passionfruit or strawberry and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe strawberry placed amongst the coffee until the ideal moisture content was achieved. This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.