Product Overview
Farm: Villarazo
Region: Armenia, Quindio
Altitude: 1,400 - 1,450 m.a.s.l.
Variety: pink bourbon
Processing: anaerobic natural
Experimental processing methods like anaerobic fermentation and carbonic maceration have been having a moment in specialty coffee because they’re interesting, fun and usually produce quite unique flavour profiles. These processing methods are focused on fermentation so they impact the balance of sugars and acids that get absorbed from the cherry into the bean. As the word ‘experimental’ implies, they’re still in their infancy in the coffee world so sometimes the results are off the wall but at their best, these techniques shine a spotlight on the most beautiful flavours in the bean.Â
This Colombian is an excellent example of a clean, sweet, massively complex anaerobic natural and we think it is one of the best coffees we have ever purchased. We taste tropical fruit, sweet clementine, peach jam, molasses, black pepper and strong florals.
Jairo Arcila is the father of Felipe and Carlos who are the founders of Cofinet, the company that imported his coffee and sold it to us. Jairo’s farm, Villarazo, is where Cofinet started experimenting with processing methods and the work they’ve put into refining these techniques is clear. We’re so pleased to be able to showcase this delicious coffee.
Region: Armenia, Quindio
Altitude: 1,400 - 1,450 m.a.s.l.
Variety: pink bourbon
Processing: anaerobic natural
Experimental processing methods like anaerobic fermentation and carbonic maceration have been having a moment in specialty coffee because they’re interesting, fun and usually produce quite unique flavour profiles. These processing methods are focused on fermentation so they impact the balance of sugars and acids that get absorbed from the cherry into the bean. As the word ‘experimental’ implies, they’re still in their infancy in the coffee world so sometimes the results are off the wall but at their best, these techniques shine a spotlight on the most beautiful flavours in the bean.Â
This Colombian is an excellent example of a clean, sweet, massively complex anaerobic natural and we think it is one of the best coffees we have ever purchased. We taste tropical fruit, sweet clementine, peach jam, molasses, black pepper and strong florals.
Jairo Arcila is the father of Felipe and Carlos who are the founders of Cofinet, the company that imported his coffee and sold it to us. Jairo’s farm, Villarazo, is where Cofinet started experimenting with processing methods and the work they’ve put into refining these techniques is clear. We’re so pleased to be able to showcase this delicious coffee.
