- ### About Jairo Arcila Java | Colombia This coffee was grown by Jairo Arcila at the farm Santa Mónica and harvested from Java varietal trees. Harvesting is done by hand with careful cherry selection followed by flotation to remove defects. After floating, the cherries undergo a meticulous hand-sorting stage. For this lot, cherries are exposed to 45-hour aerobic fermentation in sealed containers. After fermentation, cherries are spread out on raised beds. Here, they are spread evenly in thin layers to allow for consistent airflow and sunlight exposure. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation. The drying process can take between 8 and 12 days, during which the sugars and flavours from the fruit slowly permeate the beans. This creates a unique profile characterised by intense fruitiness, sweetness and a very complex character. This is a high cup score microlot, achieving an impressive 88 points. Tasting notes include parma violets, rose hip, molasses. - ### Coffee Info **Tasting Notes:** Parma violets | Rose hip | Molasses **Processing Method:** Anaerobic fermentation natural **Varietal:** Java **Importer:** Cofinet Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster. Place your order by midnight for next working day dispatch. All orders sent via a tracked service. Free UK delivery when you spend £25 more more. This coffee works well for all brew methods. Filter: Dose 15g-16g, water 250g. Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. Visit our brew guides for more tips and suggestions.

- ### About Jairo Arcila Java | Colombia This coffee was grown by Jairo Arcila at the farm Santa Mónica and harvested from Java varietal trees. Harvesting is done by hand with careful cherry selection followed by flotation to remove defects. After floating, the cherries undergo a meticulous hand-sorting stage. For this lot, cherries are exposed to 45-hour aerobic fermentation in sealed containers. After fermentation, cherries are spread out on raised beds. Here, they are spread evenly in thin layers to allow for consistent airflow and sunlight exposure. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation. The drying process can take between 8 and 12 days, during which the sugars and flavours from the fruit slowly permeate the beans. This creates a unique profile characterised by intense fruitiness, sweetness and a very complex character. This is a high cup score microlot, achieving an impressive 88 points. Tasting notes include parma violets, rose hip, molasses. - ### Coffee Info **Tasting Notes:** Parma violets | Rose hip | Molasses **Processing Method:** Anaerobic fermentation natural **Varietal:** Java **Importer:** Cofinet Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster. Place your order by midnight for next working day dispatch. All orders sent via a tracked service. Free UK delivery when you spend £25 more more. This coffee works well for all brew methods. Filter: Dose 15g-16g, water 250g. Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. Visit our brew guides for more tips and suggestions.