Quindio · Colombia

COLOMBIA – JAIRO ARCILA – QUINDIO – HONEY PROCESS (WINE YEAST AND STRAWBERRY)

Name: COLOMBIA – JAIRO ARCILA – QUINDIO – HONEY PROCESS (WINE YEAST AND STRAWBERRY)
Brand: Cartel Coffee Roasters

Honey Castillo, grown at 1900 masl

Roasted by Cartel Coffee Roasters

Recently sold out· checked 2 Oct

FarmRoaster-stated

This coffee is sold out, and no other roaster offers this exact harvest right now.

Experience the Coffee Story

Cupping score

87/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryCartel Coffee Roasters· Geelong, Australia

FarmSanta Mónica, Quindio, Colombia

ProducerJairo Arcila

ProcessHoneyThis coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, Strawberry and wine yeast were added. The cherries were

Harvest—

Altitude1900 masl

ClimateTropical rainforest

VarietiesCastillo

Roast—

Tasting notesStrawberry yoghurt, Toasted coconut, Creamy coating mouthfeel, Yellow fruits, Raisins

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

Supply Chain

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

More from this producerJairo Arcila88More from this farmSanta Mónica39 moreSame variety, exploredCastillo1229Similar flavour profileStrawberry yoghurt, Toasted coconut, Creamy coating mouthfeel31Same processHoney1558From the same originColombia5455More from this roasterCartel Coffee Roasters214 coffees

Brewing

Brew recipes

Pick a method to see a proven baseline, then dial it in for this coffee.

ProcessHoneyAltitude1900 masl

V60Filter

Standard

Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45

Grindmedium-fine

0:00bloom 45 g, 45 s
0:45pour to 150 g
1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.