Colombia Jairo Arcila [Dry Aerobic Fermentation]

Region:​ Quindío
Farm: Villarazo
Farmer: Jairo Arcila
Varietal:​ Tabi
Elevation:​ 1,500 - 1,950 MASL
Processing: Dry aerobic fermentation
Roast Level: Light
Tasting Note​: Mango, dried longan, pear, prune
Weight : 150g

About The Coffee

This microlot is 100% Tabi. The variety was developed by Federacion Nacional de Cafeteros to combat leaf rust. It is a hybrid bourbon, typical and timor.

This lot was exposed to a dry aerobic fermentation of 30 hours, and placed on raised beds to dry until reaching 20% moisture content. The coffee is then placed in grainpro bags for fermentation for 80 hours. The fermentation is driven by natural yeast. Subsequently they are placed in raised beds until ideal moisture is achieved.

Brewing Guide
Equipment : V60
Dose : 16g
Brewing Ratio : 1:15
Water Temperature : 93℃
Time : 2 minutes 15 seconds
Brewing steps :

1. Pouring 30g hot water blooming for 30 seconds
2. Add 70g hot water every 30 seconds (3 pours)
3. Finish the dripping by 2min15sec