colombia coffee
Jairo Arcila - (72hr Honey, Coconut Co-ferment, Castillo) SCA: 86
by kobean coffee roasters · manchester, uk
you'll taste tropical fruit before honey. this is jairo arcila - (72hr honey, coconut co-ferment, castillo) sca: 86, an anaerobic colombia from kobean coffee roasters.
tropical fruithoneyhoneycombmilk chocolatedark chocolate
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- caturra, pink bourbon, bourbon
- status
- in stock
this is a colombian castillo, caturra, and pink bourbon blend from producer jairo arcila, roasted by kobean coffee roasters and scored 86 by the sca. the coffee goes through a 72-hour honey process with an anaerobic coconut co-fermentation, which pulls out tropical fruit character alongside honey, honeycomb, milk chocolate, and dark chocolate. the processing is deliberate and flavour-forward, so it rewards brew methods that keep sweetness intact. a pour-over or espresso at medium extraction will highlight the fruit and honey layers without muddying the chocolate finish.
common questions
What does Jairo Arcila - (72hr Honey, Coconut Co-ferment, Castillo) SCA: 86 taste like?
expect tropical fruit and honey up front, with honeycomb sweetness running through the cup and milk chocolate and dark chocolate rounding out the finish. the coconut co-fermentation adds an extra layer of sweetness that sits alongside the natural honey process character.
How is Jairo Arcila - (72hr Honey, Coconut Co-ferment, Castillo) SCA: 86 grown and processed?
this coffee is grown in colombia using castillo, caturra, and pink bourbon varietals, and processed using a 72-hour anaerobic honey method with a coconut co-fermentation. the anaerobic environment and extended fermentation time are what drive the pronounced tropical and sweet flavour profile.
How should I brew Jairo Arcila - (72hr Honey, Coconut Co-ferment, Castillo) SCA: 86?
because the processing is complex and flavour-forward, a pour-over or espresso works well to keep the tropical fruit, honey, and chocolate notes balanced and clear. avoid over-extraction, as the fermentation-derived sweetness can turn heavy if pushed too hard.
about kobean coffee roasters
all coffee from kobean coffee roastersmanchester, uk
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