REGION:
Armenia, Quindio

PRODUCER:
Jairo Arcila (Finca Buenos Aires)

ELEVATION:
1,200 - 1,700masl

VARIETALS:
Castillo

PROCESS:
30hr Fermented Washed

TASTING NOTES:
Stone Fruits, Caramel, Chocolate & Mandarin

CUPPING SCORE:
88.5

FERMENTATION / FARM INFO:

This coffee was grown by Jairo Arcila at the farm Buenos Aires. This

coffee is harvested following strict ripeness criteria, floated and hand-
sorted to remove any defects. Cherries were then exposed to 30 hours

of underwater fermentation before being pulped. The parchment was
then gently washed and then dried in temperature controlled conditions
until ideal moisture content was achieved.
This microlot is 100% Castillo. This variety was developed by
Federación Nacional de Cafeteros. It is more productive than Caturra
and resistant to coffee leaf rust.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5