Colombia Jairo Arcila Castillo Peach
vol.25
Colombia Jairo Arcila Castillo Peach
[ 1 ] Coffee
Country: ColombiaFarmer: Jairo Arcila
Farm: Santa Monica
Variety: Castillo
Process: Honey
Fermentation: Tartaric Acid / Peach
Region: Armenia, Quindio
[ 2 ] Notes
Roast degree: LightFlavor notes: Peach - Cacao Nibs - Honey
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○
[ 3 ] Story
Arcila Family
You may be familiar with the names already.
This lot was produced by Arcila family from Cofinet. We have been lucky enough to secure some of their "Infused coffee" which are Mandarine, Cinnamon, Passionfruit and Strawberry.
This lot is a Peach Process.
The perfume of the peach is intoxicatingly sweet and powerful. As always, we roasted this coffee for filter drinker in mind.
We have developed (Roast degree) this coffee just enough to maximise the aromatic and perfect balance on sweetness and acidity.
Peach Process
The coffee was exposed to a dry anaerobic fermentation of 72 hours with dehydrated peaches and tartaric acid.
Later, the coffee was slowly dried on raised beds, below 35 degree celsius, until ideal moisture content was achieved.
[ 4 ] Brewing
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Inverted method. Steep 2min and quick stir and push
-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently
-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.
Trouble Shooting
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
