- ### About Arturo Arango - final roast 25th of Feb | Colombia Arturo Arango is a young coffee farmer who has been producing coffees since 2015. He owns El Paraiso a 25 hectares farm located at 1300 m.a.s.l. in Barcelona, Quindío. This stunning microlot was harvested from Sidra varietal trees and processed using a unique and complex thermal shock method. Upon arrival, cherries are floated in water tanks to remove lightweight beans and debris. The water is reused for multiple batches, then filtered through specialised tanks before being irrigated onto vetiver grass beds. This natural filtration purifies the water and releases oxygen. After floating, the cherry is hand-sorted to remove any underripe, overripe, or defective ones, ensuring only premium cherries proceed. This lot uses the Thermal Shock method: 48 hours of dry aerobic fermentation, followed by a 50°C water shock, and concluding with 80 hours of anaerobic fermentation in GrainPro bags. This creates an elevated, complex, and intensely fruity profile. This is a stunning high cup score microlot scoring 88-89 points. Tasting notes are complex and centred around tropical fruits, including mango, passion fruit and honeydew melon. A truly remarkable coffee! - ### Coffee Info **Tasting Notes:** Mango | Passion Fruit | Honeydew Melon **Processing Method:** Thermal shock natural **Varietal:** Sidra **Importer:** Cofinet

- ### About Arturo Arango - final roast 25th of Feb | Colombia Arturo Arango is a young coffee farmer who has been producing coffees since 2015. He owns El Paraiso a 25 hectares farm located at 1300 m.a.s.l. in Barcelona, Quindío. This stunning microlot was harvested from Sidra varietal trees and processed using a unique and complex thermal shock method. Upon arrival, cherries are floated in water tanks to remove lightweight beans and debris. The water is reused for multiple batches, then filtered through specialised tanks before being irrigated onto vetiver grass beds. This natural filtration purifies the water and releases oxygen. After floating, the cherry is hand-sorted to remove any underripe, overripe, or defective ones, ensuring only premium cherries proceed. This lot uses the Thermal Shock method: 48 hours of dry aerobic fermentation, followed by a 50°C water shock, and concluding with 80 hours of anaerobic fermentation in GrainPro bags. This creates an elevated, complex, and intensely fruity profile. This is a stunning high cup score microlot scoring 88-89 points. Tasting notes are complex and centred around tropical fruits, including mango, passion fruit and honeydew melon. A truly remarkable coffee! - ### Coffee Info **Tasting Notes:** Mango | Passion Fruit | Honeydew Melon **Processing Method:** Thermal shock natural **Varietal:** Sidra **Importer:** Cofinet