1,400 - 1,450 masl masl
|Harvest||August - November|
Expect notes of Pineapple, Mango, Blackberry Jam.
Jairo Arcila’s coffee has become a mainstay at Kiss the Hippo. Its massive sweetness and high flavour clarity creates an intense and unique flavour experience. What we find so special about his coffee is how Jairo has taken the extremely common and oftentimes lower quality castillo cultivar and, through his expert growing and processing, produced a coffee that rivals some of the world’s most high-end lots.
The anaerobic processing method involves picking the coffee cherry and, with the seed still in the fruit, fermenting it in a zero oxygen environment. This type of processing is key to creating such a wildly unique cup.