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Pink Bourbon Honey Tartaric Acid + Orange

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Description

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, dried orange skin and tartaric acid were added. Afterward, cherries were pulped and left to dry on raised beds until ideal moisture content was achieved.

Coffee Information:

OriginColombia
RegionArmenia, Quindio
FarmFinca Villarazo
FarmerJairo Arcila
VarietalPink Bourbon w/Tartaric Acid + Orange
ProcessingHoney
Altitude1400-1500 masl
Farm cupping notesVanilla, Orange pie, and Lime
Soil CharacteristicsVolcanic ashes
Annual Rainfall1900-2200 mm
Temperature18-30 C

Farmer notes

This coffee was produced by Jairo Arcila

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 cofounders of Cofinet. Jairo’s first job was at Colombia’s secondlargest 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 Monica, 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.

Buyer notes

I bought this bean to try its unique co-fermenting process. So far, I've found this coffee to be packed with acidity.
The greens themselves smell like an orange creamsicle. It was a weird experience opening the bag and being hit with a whiff of orange. Then when brewed, the orange was pretty prominent during the bloom. I'd make sure to give that a smell.