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slow-ripening cherries develop a layered sweetness and a delicate structure that sets this coffee apart
the crisp brightness of the Ethiopian coffee added to the juiciness of the natural Colombian brings a very comforting balance cup of drip or pour-over
The finish is smooth
This passage is precisely what comes to mind every time we taste this blend
Producer: Luz Helena Salazar
Colombian Coffee- Jairo Arcila Strawberry Co-Ferment Honey specialty coffee slow-ripening cherries develop a layeredProduced by Jairo Arcila at Finca Santa Monica, this Castillo lot undergoes a honey process enhanced through a controlled co fermentation with Strawberry and wine yeast. The result is a cup that feels both expressive and composed, where fermentation is used to elevate the coffee rather than overpower it. In the cup, the profile leans toward a soft, fruit driven sweetness supported by delicate florals and a rounded, creamy texture. A bright, citrus
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