Cofinet
This coffee was grown by Jairo Arcila at the farm Santa Monica. Hand-picked at peak ripeness. Exposed to dry anaerobic fermentation (pulp still on) with wine yeast and passion fruit macerated added.
After dry fermentation, the coffee cherries are pulped and placed to dry on raised beds with macerated fruit until the ideal moisture content is achieved.
Fermentation, passion fruit and wine yeast
For this microlot, this coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, passion fruit and wine yeast were added. Afterward, cherries were pulped and then left to dry on raised beds with passion fruit placed amongst the coffee until the ideal moisture content was achieved. The results are an outstanding. In addition to cultivating coffee, Jairo and Luz Helena also grow other fruits like mandarin oranges 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.
About this coffee
Cupping score: 88.00
Farm: Santa Monica
Producer: Jairo Arcila
Region: Armenia, Colombia
Altitude: 1800 – 2000 MASL
Variety: Castillo
Processing: dry anaerobic fermentation 72 hours with passion fruit and wine yeast
Variety
A leave rust-resistant variety that was developed for over two decades by Cenicafé in Colombia. Castillo is mainly found in Colombia and has high yields. It is popular amongst Colombian producers because of its rust-resistant character.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
