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Colombia Jairo Arcila - Thermal Stroke Natural Filter Roast
Colombia Jairo Arcila - Thermal Stroke Natural Filter Roast

Colombia Jairo Arcila - Thermal Stroke Natural Filter Roast

TASTING NOTES

Dragonfruit
Papaya
Cherry
Molasses

Roasters Notes:
A super funky limited run coffee from one of our favourite producers. Dont miss out!

COUNTRY - Colombia
REGION - Armenia, Quindio
ALTITUDE - 1500 M.A.S.L
VARIETAL - Caturra
PROCESSING METHOD - Thermal Stroke Natural

Those of you who buy coffee from us regularly will know that this is not the first time we’ve bought a coffee from Jairo Arcila and to be honest, it probably won’t be the last. A super consistent producer that pushes the boundaries of growing and processing, we always know what we’re getting, an absolutely sensational cup of coffee that blows our mind every time.

This coffee was processed using Thermal Stroke. The coffee cherries we’re placed inside an anaerobic environment for 48 hours and then dried inside mechanical driers for 20 hours at 35 degrees Celsius. Cherries were later taken out of the dryers and placed inside and anaerobic environment for 20 hours at 70 degrees Celsius, afterwards placed on concrete patios to complete the drying process.


COFFEE DETAILS

COUNTRY - Colombia
REGION - Armenia, Quindio
ALTITUDE - 1500 M.A.S.L
VARIETAL - Caturra
PROCESSING METHOD - Thermal Stroke Natural

ABOUT THIS COFFEE

Those of you who buy coffee from us regularly will know that this is not the first time we’ve bought a coffee from Jairo Arcila and to be honest, it probably won’t be the last. A super consistent producer that pushes the boundaries of growing and processing, we always know what we’re getting, an absolutely sensational cup of coffee that blows our mind every time.

This coffee was processed using Thermal Stroke. The coffee cherries we’re placed inside an anaerobic environment for 48 hours and then dried inside mechanical driers for 20 hours at 35 degrees Celsius. Cherries were later taken out of the dryers and placed inside and anaerobic environment for 20 hours at 70 degrees Celsius, afterwards placed on concrete patios to complete the drying process.


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