Jairo Arcila White wine fermentation

Tasting Notes: Pomelo, Jasmine, Effervescent

Process: 30hr dry aerobic 80hr anaerobic

Varietal: Castillo

Altitude: 1450-1500 MASL

Origin: Colombia

About the farm:

This coffee was grown by Jairo Arcila at the Santa Monica farm in Armenia, Colombia.

The white wine fermentation name tag was given due to the cup profile when cupped by Cofinet and not because it has been processed using white wine bacteria or yeasts.

Once picked, the coffee cherries go through a 30 hour dry aerobic fermentation and then placed on raised beds until 20% moisture content is achieved.

The coffee is then placed inside sealed bags for a further 80 hour anaerobic fermentation, which is driven by naturally occurring yeasts present on the outer skin of the coffee cherry.

This may be the most experimental lot we have presented at Colours so far and not one to be missed.

We are tasting big sparkling acidity like you would expect from a crisp white wine or a sharper citrus fruit like a pomelo or grapefruit.

We also taste big floral notes like you would expect from a jasmine tea.

A really clean and fresh example of this processing method.