Experimental Microlot - Blackberry Co-Fermented Jairo Arcila

This expressive experimental lot was grown by Jairo Arcila at Finca Santa Mónica in Quindío, Colombia. During a 48-hour dry anaerobic fermentation, fresh blackberries were added, infusing the beans with a fruit complexity. After gentle washing, the coffee was dried on raised beds under low heat to preserve the integrity of flavour.

Expect bold notes of blackberry, rich molasses and dark chocolate, wrapped in a syrupy body that shines in espresso and filter alike. Made entirely from the Castillo varietal, known for its resilience and sweetness, this microdot is a true showcase of creative processing and Colombian innovation.