|Harvest||September - December|
Expect notes of Blackberry, Cola, Passion Fruit.
This is our second coffee from Jairo Arcilla, who also produced our beloved Maracay, although this one comes from Jairo’s other farm, Villarazo. This lot underwent a process called anaerobic natural fermentation. Essentially the coffee cherries were sealed in a bag without oxygen and placed in water tanks so that the cherries could be kept at a stable 22 degrees celsius. The coffee was left inside the tanks for 60 hours before being removed and dried in the sun. Anaerobic naturals are known for their intense flavours and big sweetness, a result of the coffee seed inside the cherries taking in the nutrients from the fruit.
The castillo cultivar is an incredibly common cultivar but it seldom achieves the quality level that Jairo created with this lot. Castillo is a hybrid that was created to be resistant to a fungus called roya which decimated coffee farms in the early 2000s. The new cultivar is extremely disease resistant, but without the expert care of a great producer like Jairo it is notoriously difficult to get great quality. This is an amazing version of one of the world's most common cultivars.