Colombia Villarazo Natural Double Fermentation - Green

$ 12.56

Country: Colombia
Region: Armenia, Quindio
Varietal: Castillo
Farm: Villarazo
Process: Natural + Double Fermentation
Altitude: 1,400 - 1,450 MASL
Cupping Notes: Cacao, Caramel, Cherry Cordial
Recommended Roast:City to Full City+
Good For: Auto Drip, Full Immersion, Espresso

Description: This coffee was grown by Jairo Arcila at the farm Villarazo. Cherries were exposed to a dry aerobic fermentation for 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22C. Then the whole cherries were placed on raised beds until 11% moisture content was achieved.

This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet, our export partner for this coffee. Jairo’s first job was at Colombia’s second largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.

Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Mónica, Maracay, and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community.

He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.

This lot is one of those fantastic coffees that Jairo showcases. We get notes of fruity Cacao Nibs and Cherry Cordial with the dense sweetness of Caramel.

Best coffee I’ve roasted

Loved the coffee. Getting the roast right is really hard. Slight variations in the roast curve create huge variations in the cup; however, practice to get it consistent is rewarding, because the coffee is so damn good.

Funky fruity - delicious

This is the 2nd Anaerobic processed bean I've roasted. Right off the bat, the smoke from roasting had me a little concerned because it was so absolutely different from any other beans I've roasted. The smoke smelled of strong cherry and fruits. I went with a roast just short of a full city plus. I'm usually not in love with acidic coffee, however, the mouth feel, amount of creme, and fruit flavor goes nicely with a slight cocoa flavor. The description for this bean is right on, I highly recommend giving it a try to break out of the same old bean routine.