Colombia Jairo Arcila Villarazo Pink Bourbon Honey Wine Yeast Strawberry

Strawberry ,Cacao , Eucalyptus,spices,Floral,Sweet Chocolate

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 mandarin oranges and cherimoya 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.

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee