colombia coffee
Jairo Arcila - (48hr Washed Mango Co-ferment, Castillo) SCA: 88
by kobean coffee roasters · manchester, uk
you'll taste stone fruit before peach. this is jairo arcila - (48hr washed mango co-ferment, castillo) sca: 88, an anaerobic colombia from kobean coffee roasters.
stone fruitpeachtropical fruit
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- caturra, pink bourbon, bourbon
- status
- in stock
this is a colombian castillo from producer jairo arcila, roasted by kobean coffee roasters and scored 88 by the sca. the coffee undergoes a 48-hour anaerobic washed process with a mango co-ferment, meaning mango is introduced during fermentation before a clean washed finish. that process drives the pronounced stone fruit and tropical character you get in the cup, with peach sitting at the front and ripe tropical fruit rounding it out. because the fermentation is controlled and the base process is washed, the cup stays relatively clean. brew it as a pour over or aeropress to keep that clarity and let the fruit come through without muddying the co-ferment character.
common questions
What does Jairo Arcila - (48hr Washed Mango Co-ferment, Castillo) SCA: 88 taste like?
expect stone fruit and peach up front, with tropical fruit in the background, all shaped by the 48-hour mango co-ferment used during processing. the washed finish keeps the cup cleaner than a typical natural, so the fruit reads as bright rather than funky.
How is Jairo Arcila - (48hr Washed Mango Co-ferment, Castillo) SCA: 88 grown and processed?
the coffee is grown in colombia by jairo arcila and processed using a 48-hour anaerobic washed method with a mango co-ferment, where mango is introduced during the fermentation stage before the beans are washed and dried. it is a castillo varietal, scored 88 by the sca.
How should I brew Jairo Arcila - (48hr Washed Mango Co-ferment, Castillo) SCA: 88?
a pour over or aeropress suits this coffee well, as both methods highlight the clean, fruit-forward character that a washed process produces. keep your water temperature around 92 to 94 celsius to avoid pushing bitterness and let the stone fruit and tropical notes express clearly.
about kobean coffee roasters
all coffee from kobean coffee roastersmanchester, uk
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