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HomeRoasted CoffeeSingle Origin/BlendSingle Origin Colombia Jairo Arcila Villarazo Pink Bourbon Honey Wine Yeast Strawberry
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Colombia Jairo Arcila Villarazo Pink Bourbon Honey Wine Yeast Strawberry

RM180.00

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

Country Quindío, Colombia
Elevation 1,400 – 1,450 metres above sea level
Variety Pink Bourbon
Processing Honey + Strawberry Maceration
Roast Level Light
Tasting Notes

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

Quantity 200g
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Brewing Size Guide

BREWING METHOD BREW TIME COFFEE TO WATER RATIO BOTTOM-TOP SIEVE
Pour Over 3:40 min 1:16 400 – 800 µm
French Press 10:00 min 1:13 600 – 1000 µm
AeroPress 2:20 min 1:15 500 – 900 µm
Moka Pot 1:30 min 1:11 350 – 700 µm
Drip Brewer N/A 1:17 400 – 900 µm
Espresso 0:26 min 1:2 250 – 500 µm
Cold Brew 16 hours 1:10 600 – 1100 µm
Syphon 1:40 min 1:15 400 – 800 µm
Size Guide
Categories: Central America, For Filter, Roasted Coffee, Single Origin
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Description

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

Country Quindío, Colombia
Elevation 1,400 – 1,450 metres above sea level
Variety Pink Bourbon
Processing Honey + Strawberry Maceration
Roast Level Light
Tasting Notes

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

Quantity 200g

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 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. 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 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
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