Caramel chocolate, a lift of Cherry Ripe, soft icing sugar and the warm spice of a cinnamon bun fresh from the oven.
Two Colombian coffees in one cup. Sixty percent is Jairo Arcila's Castillo from Santa Mónica in Quindío, fermented dry and anaerobic for 72 hours with cinnamon, then dried as a honey. The other forty is a washed Caturra and Castillo from smallholders in Inzá, Cauca, bringing plum, tangerine and a touch of nutmeg.
Jairo Arcila is a third-generation grower and one of Colombia's most inventive processors. Sixty percent of this blend is his Castillo from Santa Mónica in Quindío, grown at around 1,450–1,500 metres. Only the ripest cherries are selected for a 72-hour dry anaerobic fermentation with cinnamon, then pulped with the mucilage left on and dried as a honey. That is where the caramel sweetness and warm spice come from. The other forty percent comes from smallholder growers in Inzá, in the Tierradentro region of Cauca. Caturra and Castillo grown at 1,700–2,000 metres and washed, bringing plum, tangerine, caramel and nutmeg. It adds fruit and lift, and keeps the cup balanced. Cofinet, our import partner, brought both lots to us. You might know Jairo's name from Gummy Bear, Starburst Soda and Ultra Violet.
