COLOMBIA - Jairo Arcila - Natural EF2 Java

Jairo Arcila strikes again! Our third installment of a featured coffee this year from the Arcila family in Quindio, Colombia, is an extended fermentation Java. The Java variety has an interesting story. Genetic testing has revealed it’s origins as a mutation from a landrace Ethiopian variety. It was originally transplanted from Ethiopia to the island of Java, where it received it’s name. Almost 200 years later, it made it’s way to Costa Rica and was introduced to Colombia only recently, around 2010. Some producers favor it as a Geisha alternative, since the flavor profile can be similar, but the variety is more disease resistant and less risky to grow. This lot features the same double approach to fermentation as our previous entries from the Arcilas. Twenty-four hours of aerobic fermentation, followed by 24 hours of sealed anaerobic fermentation.

From our very first cupping bowl with this coffee, it’s been a banger. It has a punchy and fruit forward aroma. Heavy on the stone fruits. Think ripe cherries and nectarines accentuated by subtle violet florals. The acidity has a medium low intensity and the tactile is rich and long into the finish, where we pick up after flavors of chocolate ganache. These beans have stood out loudly in immersion brews for us. So dust off the ol’ french press and settle in for some good times.

(200 grams whole bean)