Colombia Jairo Arcila Castillo Peach
October 27 2023
·
October 27 2023
·
vol. 34
Colombia Jairo Arcila Castillo Peach
[ 1 ] Coffee
Country: ColombiaFarmer: Jairo Arcila
Farm: Santa Monica
Variety: Castillo
Process: Honey
Fermentation: Wine Yeast / Peach
Region: Armenia, Quindio
[ 2 ] Notes
Roast degree: LightFlavor notes: Peach - Cacao Nibs - Honey
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○
[ 3 ] Story
“Peach” is back!
This lot was grown by Jairo Arcila at Finca Santa Monica, and processed by his son Filippe. Only the ripest coffee cherries are hand-picked by experienced pickers. Once harvested, the coffee was transported to the processing station on the same day and exposed to a dry anaerobic fermentation for 72 hours with the pulp on.
During this fermentation stage, locally sourced Peach and wine Yeast were added to enhance the fermentation process and flavour. Then, the coffee cherries were pulped and placed onto the african drying beds until the moisture content was reached to below 11%
[ 4 ] Brewing
Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
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
If the coffee tastes:
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
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