Extended fermentation simply means to draw out the fermentation process beyond the 'traditional' period to achieve a cup profile that is unique and fruit driven with increased sweetness and complexity.
This coffee was exposed to a dry aerobic fermentation of 24 hours, before being placed in grain pro bags (steeped in water) for 6 hours. Coffee is then placed on raised beds until ideal moisture content is achieved, and later placed inside grain pro bags for a further two days.
Historically, Colombia only produced washed processed coffees - think clean, crisp and balanced. Since the FNC (Federación de Cafetera de Colombia) revoked the restriction in 2015, producers have been experimenting with progressive processing methods and are contributing to a new Colombian coffee landscape.
Lucky for us, they’re excited about sharing these interesting and delicious coffees with us, and the world!
COLOMBIA JAIRO ARCILA 100%
Natural EF2 - 100% Castillo variety grown and hand picked at an altitude of 1700-1900 masl in Colombia's Quindio region.
STRAWBERRY, KIWI, BLOOD ORANGE, LIME AND MILK CHOCOLATE.
This recipe is for espresso and developed on a commercial coffee machine. Use as a guide to achieve your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio so it works best for your set up.
1 – 2 cups daily
250g per week
2 – 4 cups daily
500g per week
6 – 8 cups daily
1kg per week
Note – These guidelines use an estimate of 16–21 grams of coffee to allow for difference in dose size.
If you need help with any of our coffees, please reach out through firstname.lastname@example.org and we’ll guide you along through the coffee journey.