Jairo Arcila Ice Fermentation

Broadsheet

Cambridge, MA

Jairo Arcila Ice Fermentation

Funky & Fruity

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!
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    • Citrus, Tropical Fruit, Milk Chocolate
    About the Roaster
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    Location
    Cambridge, MA
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    Fun Fact
    This roaster enjoys an academic, diverse community thanks to its location just a five minute walk from Harvard Yard.
    Details
    Jairo Arcila Ice Fermentation
    • Experimental/Other icon
      Process
      Experimental/Other
    • Quindio icon
      Sub Region
      Quindio
    • Jairo Arcila icon
      Producer
      Jairo Arcila
    • Jun-Jul, 2022 icon
      Harvest Time
      Jun-Jul, 2022
    • 1,400 - 1,450 icon
      Elevation
      1,400 - 1,450
    • Pink Bourbon icon
      Variety
      Pink Bourbon
    Roaster’s Notes
    Jairo Arcila is a third generation producer in Colombia, where he has 40 years of experience working as a mill manager at Colombia's second largest exporter. He also owns six farms where his family helps produce high grade specialty coffee. This lot was dry fermented for 24 hours, then placed inside grain pro bags for 50 hours, before being frozen for 72 hours. Finally, it was dried on raised beds to an ideal moisture content