Nuances: Mandarin, Milk Chocolate, Honey
Farm: Santa Monica
Provence: Colombia, Armenia, Quindio
Elevation: 1450 - 1500 masl
Process: Washed + Mandarin
Colombia – Jairo Arcila Mandarin is grown by third-generation coffee grower Jairo Arcila, who up until recently only focused on producing commercial coffees in volume, but after persistent persuasion from his son Felipe, he decided to try his hand at experimental fermentation techniques.
Arcila started growing coffee 35 years ago when his father became ill and could not manage his own farm anymore. After a few years, Arcila made enough money to purchase his own land and continues growing coffee to this day.
This coffee was carefully handpicked, using the ripest cherries. Once harvested, the coffee was transported the same day to be exposed to a dry, anaerobic fermentation of 48 hours. During this fermentation period, dehydrated mandarin skin was added to the anaerobic environment. Later, the coffee was gently washed on raised beds, below 35 degrees Celsius, until the ideal moisture content was achieved.
Colombia – Jairo Arcila Mandarin has nuances of mandarin, milk chocolate and honey.
Ideal for filter