Colombia Jairo Arcila - Honey Pink Bourbon Strawberry and Wine Yeast
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Strawberry, nougat, cacao nibs, roses, caramel
Created by Jairo Arcila in Finca Villarazo, which is seated on fertile volcanic land, this coffee uses Pink Bourbon varietal, a rare cultivar created from the hybrid of Red Bourbon and Yellow Bourbon. This coffee varietal stands out in every way, from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans.
Even in ideal growing conditions, Pink Bourbon is challenging to cultivate. In addition to meticulous plant maintenance, farmers must isolate their crops to encourage successful cross-pollination and the ongoing production of pink fruit. Harvesting also requires extra diligence: coffee pickers look for subtle color nuances that separate under-ripe cherries from mature ones. Given all the variables that need to align, this lot seems almost miraculous. Elegant and balanced with sweet floral tones, this is a truly breathtaking cup profile.
For this microlot, this coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, strawberry and wine yeast were added. Afterward, cherries were pulped and then left to dry on raised beds with strawberries placed amongst the coffee until the ideal moisture content was achieved.
The results are an outstanding and perfumed strawberry notes with nougats with a balanced notes of cacao and caramel and lingering roses in the aftertaste.
In addition to cultivating coffee, Jairo and Luz Helena also grow other fruits like mandarin oranges on the farm.
Jairo Arcila is a third generation coffee grower in Quindío, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet.
We have a blog post on this coffee. Read it here.
This coffee has moderate moisture and density, and is slightly larger in size as compared to the usual bourbon. This coffee challenges roasters by sweating, so extra care is taken to prevent that - coffee is not over-roasted on its surface while the inside is not under-roasted. As usual, we adopted a light roast, but managing the roast for a balanced flavour without a sour and crushing afterflavour.
We use our usual Timemore Crystal Eye dripper with CAFEC TH-1 paper to brew this coffee, at 16g at 750μm to 220ml of 90°C water, at 1:14 brew ratio. This coffee is one of outstandingly intense aroma, from ground to brew. The intense strawberry aroma fills the room during the brew. In fact, the brewed filter paper continues to release strawberry aroma long after the brew. When hot, the coffee is more forward on strawberry on a background of nougat. With a coarser grind of 750μm, we get clearer and sweeter strawberry than nougat which could give a plastiky impression. As it cools further, sweeter notes emerge, with caramel and rose aroma carried on a medium and smooth body. The acidity becomes more vibrant and forward at this point. Slightly after, cacao nibs emerges. From hot to cold, the intense strawberry remains, while the secondary notes change with the temperature. Surely, the afterflavour is strawberry and it leaves the nose and throat perfumed for a while. Finish the coffee before it turns room temperature when flavour will be weaker and a fleeting passionfruit acidity reins. This is the brew recipe, in 1 bloom and 2 pours (long followed by short):
0th sec: Pour 45g of water. Swirl dripper for an even bloom.
30th - 100th sec: In 70 sec, add 135g of water slowly till 180g. Swirl the dripper and let water drains fully.
[Check: 90g @ 45th sec]
105th - 120th sec: In 15 sec, add 40g of water till 220g