Jairo Arcila Ice Fermentation

This lot from veteran producer Jairo Arcila goes through a lot! After it's grown and picked, it undergoes multiple stages including 24 hours of dry fermentation and 50 hours in a limited oxygen environment before being frozen for 72 hours, thawed, and dried on raised beds, after which is finally ready to export and eventually roast. This incredibly unique multi-stage fermentation really comes through in the cup, which has us tasting bright and juicy lime, tons of tropical fruit, and syrupy berries. Note that because of the unique process, this coffee looks almost like a dark roast. We promise it doesn't taste like one!