MEET THE PRODUCER | Jairo Arcila is a name likely very familiar to those of you who frequent our menu - he's the patriarch and processing guru behind Cofinet, a family business spanning over 80 years that produces, sources, and exports exquisite Colombian coffees all over the world. As producers, they specialize in alternative fermentation processes, like many of the co-fermentation experiments we love to showcase here. Most of the bags which feature Jairo's signature are wild, boozy, funky, and BIG. But this washed Sidra lot is something altogether different - it's a clean, crisp expression of fermentation, and a testament to the notion that Jairo and his team are capable of excelling at more than one method of processing. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are floated and then hand-sorted to remove any defects. Then, they are subjected to anaerobic fermentation for 40 hours before being pulped, gently washed, and spread out to sun-dry on raised beds until optimal moisture content is achieved. TAKE A SIP | A descendant of Ethiopian landrace, the Sidra variety can sometimes come off a tad too herbal for our taste - but not this one! Instead, Jairo's lot is more like a crisp, clean, washed Ethiopian coffee, with a lovely florality (magnolia), notes of stone fruit (dried apricot, and vibrant acidity (lemon zest). To our delight, that herbal characteristic presents more like lemongrass than Italian seasoning. Finally, that big acidity combines with a pleasant sweetness to give us something dessert-like and confectionary, like iced lemon cake. ___________________________________________________________________________ Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Santa Monica Process | Washed Variety | Sidra Elevation | 1450-1500 masl

MEET THE PRODUCER | Jairo Arcila is a name likely very familiar to those of you who frequent our menu - he's the patriarch and processing guru behind Cofinet, a family business spanning over 80 years that produces, sources, and exports exquisite Colombian coffees all over the world. As producers, they specialize in alternative fermentation processes, like many of the co-fermentation experiments we love to showcase here. Most of the bags which feature Jairo's signature are wild, boozy, funky, and BIG. But this washed Sidra lot is something altogether different - it's a clean, crisp expression of fermentation, and a testament to the notion that Jairo and his team are capable of excelling at more than one method of processing. TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are floated and then hand-sorted to remove any defects. Then, they are subjected to anaerobic fermentation for 40 hours before being pulped, gently washed, and spread out to sun-dry on raised beds until optimal moisture content is achieved. TAKE A SIP | A descendant of Ethiopian landrace, the Sidra variety can sometimes come off a tad too herbal for our taste - but not this one! Instead, Jairo's lot is more like a crisp, clean, washed Ethiopian coffee, with a lovely florality (magnolia), notes of stone fruit (dried apricot, and vibrant acidity (lemon zest). To our delight, that herbal characteristic presents more like lemongrass than Italian seasoning. Finally, that big acidity combines with a pleasant sweetness to give us something dessert-like and confectionary, like iced lemon cake. ___________________________________________________________________________ Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Santa Monica Process | Washed Variety | Sidra Elevation | 1450-1500 masl