MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this mandarin co-fermented lot is his latest triumph in that endeavor. TRUST THE PROCESS | After being picked at peak ripeness, this Castillo lot was exposed to dry anaerobic fermentation alongside dehydrated mandarin skin for 48 hours. Next, it was gently washed before being spread out to dry on raised beds - with more dehydrated mandarin skin for good measure. TAKE A SIP | If you're expecting a wild, funky co-ferment before you sip this coffee, you might be in for a bit of a shock. It's definitely on the cleaner side of things, leaning into the washed side of its processing and bearing a striking resemblance to your standard Ethiopian flavor profile (cue orange zest and black tea). Citrusy and aromatic, this coffee really reminds us of lavender lemonade. Finally, there's something really unique happening in the flavor profile that reminds us of mosaic hops - ensuring us that it is indeed a Colombian co-ferment, after all. ___________________________________________________________________________ Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Finca Santa Monica Process | Washed + Co-ferment Variety | Castillo Elevation | 1400-1450 masl

MEET THE PRODUCER | The Arcila family coffee empire has spanned over 80 years in Colombia, and since 2015 they have focused their efforts on producing, sourcing, and exporting some of the finest specialty coffee in the country. As producers, they specialize in alternative fermentation processes, and Jairo in particular is renown for his interesting and impeccably executed processing experiments. He prides himself on achieving unique flavor profiles that are not common among Colombian coffees, and this mandarin co-fermented lot is his latest triumph in that endeavor. TRUST THE PROCESS | After being picked at peak ripeness, this Castillo lot was exposed to dry anaerobic fermentation alongside dehydrated mandarin skin for 48 hours. Next, it was gently washed before being spread out to dry on raised beds - with more dehydrated mandarin skin for good measure. TAKE A SIP | If you're expecting a wild, funky co-ferment before you sip this coffee, you might be in for a bit of a shock. It's definitely on the cleaner side of things, leaning into the washed side of its processing and bearing a striking resemblance to your standard Ethiopian flavor profile (cue orange zest and black tea). Citrusy and aromatic, this coffee really reminds us of lavender lemonade. Finally, there's something really unique happening in the flavor profile that reminds us of mosaic hops - ensuring us that it is indeed a Colombian co-ferment, after all. ___________________________________________________________________________ Origin | Armenia, Quindio, Colombia Producer | Jairo Arcila Farm | Finca Santa Monica Process | Washed + Co-ferment Variety | Castillo Elevation | 1400-1450 masl