Colombia Jairo Arcila Chiroso EF2

REGION: Armenia, Quindio ORIGIN: Colombia FARM/CO-OP: Santa Monica ELEVATION: 1,450 - 1,500m PROCESSING METHOD: Natural EF2 TASTE: Vanilla | Strawberry Rhubarb | Brownie

ROAST: Light

Introduced to coffee farming in 1987, Jairo Arcila has mastered variations in growing and producing coffee over the years across 5 farms. With this experimental extended fermentation, the cherry undergoes two methods of fermentation. The coffee is first exposed to 24 hours of dry aerobic fermentation and then moved to Grainpro bags for 50 hours while being maintained at temperatures below 22 degrees Celsius. The whole cherries are then placed on raised beds and dried until 11% is reached. This meticulous methodology is what contributes to this coffee being so unique and exhibiting the sweet, vibrant acidity you'll taste in every cup. 

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Produced by Jairo Arcila in Armenia, Quindio, the Colombia Jairo Arcila Chiroso EF2 represents a distinct expression of the Chiroso varietal. This lot is processed using the Natural EF2 method, a technique that often influences the final cup profile by intensifying sweetness and body. When exploring such unique processing methods, it is helpful to consult a processing methods explainer to understand how these controlled environments shape the final sensory experience. The resulting cup, roasted by Ozo Coffee, features notes of vanilla, strawberry rhubarb, and brownie.

While specific flavor profiles are unique to each harvest, enthusiasts often use a flavor wheel to categorize the complex aromatic compounds found in high-quality Colombian coffees. This particular selection from the Armenia, Quindio region highlights the meticulous work of Jairo Arcila, whose cultivation at 1450-1500 masl provides the foundation for these dessert-like characteristics. Whether enjoyed as a pour-over or espresso, this coffee offers a compelling look at the intersection of varietal character and innovative post-harvest processing.