Jairo Arcila Blackberry Co-Ferment

Origin: Quindio, Colombia

Farm: Santa Monica

Producer: Jairo Arcila

Process: Honey Co-ferment

Variety: Castillo

Tasting Notes: Blackberry Jam, Lime, Black Tea, Coconut

_______________________________________________________

This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage blackberry and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with ripe blackberry placed amongst the coffee until the ideal moisture content was achieved.

-Blackberry: Blackberry are added to the culture during fermentation. Blackberry are also added to the drying bed with the coffee. IMPORTANT: This coffee is not "flavored." Flavored coffee is often produced by adding an oil based concentrate to roasted coffee -- the final product is coffee + flavoring. Conversely, the final product of a co-fermented coffee is just coffee, and only coffee.

-Honey: To determine the process of a coffee, typically you will look to see what state the coffee is in before the drying stage. In the description: "The cherries were then pulped and placed to dry on raised beds." This means that the coffee beans will be dried with some amount of mucilage still on the beans. No honey is actually used in the processing of the coffee.

-Dry anaerobic fermentation: The coffee is fermented in an environment without oxygen (or low oxygen), usually in a tank that has been flushed with CO?. Dry means that the coffee is not submerged in water during the fermentation process. Anaerobic fermentation usually promotes flavor intensity and funkiness compared to aerobic fermentation.