Origin
Colombia
Region
Armenia, Quindio, Santa Monica
Crop height
1700 - 1900 m n.p.m.
Botanical variety
Castillo
Processing
Fake Fermentation w/ Peach & Wine Yeast (Honey)
Q score
89
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FF #002/2023: Colombia Jairo Arcila Castillo Honey + Peach & Wine Yeast
Speciality Single Origin
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FF #002/2023: Colombia Jairo Arcila Castillo Honey + Peach & Wine Yeast

99.00€

JAIRO FANCLUB…

…is making noise now, because we have a hit again – it will be delicious, ideal for a beach rocker!

It was supposed to be a hit for the summer, ice tea and things like that, and it turned out as always – EVEN BIGGER. Jairo Arcila does amazing things on his Santa Monica farm – we are psycho-fans, and we will definitely hang a poster of him in the coffee roaster room!

This coffee has undergone dry anaerobic fermentation for 72 hours with the pulp. During this stage, the fresh grape puree and wine yeast went to fermentation (not bad, yeah?). The cherries were then shredded and stacked together with the mashed fresh peaches to dry on raised beds until the humidity reached the desired level.

Jairo is a really crazy type and we love this kind of crazy!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Peach Ice Tea
  • Tropical Fruits
  • Honey

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Special 100
How to prepare coffe?

FF #002/2023: Colombia Jairo Arcila Castillo Honey + Peach & Wine Yeast

V60
Aeropress
Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.