Colombia Jairo Arcila Castillo Natural CM
Grown by Jairo Arcila,
This coffee was exposed to a dry anaerobic fermentation of 24 hours, later placed inside plastic tanks for 42 hours maintaining the temperature at 20 degrees and adding CO2. Later placed on raised beds until 18% moisture content is achieved.
Afterwards, coffee is placed inside grain pro bags again for 50 hours and later left to dry on raised beds to 10.5% moisture content.
This micro-lot is 100% Castillo. This varietal was developed by Federacion Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.
|Altitude||1,900 - 2,200 masl|
|Proc. Method||Natural CM
|Aroma||8.25-8.75||Red Fruits, Red apple, Maple Syrup, Red Berries and sweet chocolate
|Flavour||8.25-8.75||Raspberry, Maple, Raisin Chocolate
|Aftertaste||8.25-8.75||apple and chocolate finish|
|Acidity||8.25-8.75||Intense malic and berries acidity|
|Body||8.25-8.75||Medium-full bodied, creamy mouthfeel with a juicy finish|
Malic acidity with intense sweetness, constant from hot to cold
Intense malic with high maple-like sweetness, enriched Colombian coffee characters with a decent body
|Adjusted total||87.5 / 100||
・Current stock within 14 days of roasting or reserve for the next batch.