Colombia, Castillo - Natural, Ice Fermentation
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Strawberry yogurt, floral kiwi, sweet chocolate
Jairo Arcila began growing coffee more than 35 years ago when his father fell very ill and could no longer work. He started out at Racafe, Colombia's second-largest coffee exporter. After a few years, he earned enough to buy his first farm, Finca La Esmeralda, where he has been growing coffee ever since.
In 2004, he took a hiatus from coffee to plant avocadoes because of a price collapse in the Arabica industry. However, thanks to the rise of third-wave specialty coffee around the world, he is now back on his beloved coffee lots, helped by his wife Helena and his son, Filipe.
This micro-lot of Castillo beans comes from Jairo's Finca Villarazo, in the Quindío region. They undergo a special type of processing invented by Jairo, called Ice Fermentation. The beans are exposed to dry anaerobic fermentation for 24 hours, later placed in grain pro bas for 60 hours maintaining a temperature below 22 degrees Celsius and thereafter frozen for further 72 hours. This results in a very slow fermentation and flavor development.