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Villarazo
Quindío is a central western department of Colombia that is crossed by the Andes mountains. It is famous for the quality of the coffee plantations, colorful architecture, benign weather, variety of hotel accommodations and tourist landmarks.
This coffee is sourced from Jairo Arcila in Armenia, Quindío. He purchased his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee, while also working full time for one of Colombia's largest coffee exporters. Using his savings, Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
This lot is from Villarazo, Jairo’s second coffee farm. This particular lot is a Field Blend, made up of mostly Castillo with bits of Caturra, Colombia as well. The terrain is similar to other farms under Jairo's leadership, with volcanic soils, ideal temperatures, altitude, and rainfall for producing consistent, high-quality coffee. Jairo only allows the ripest coffee cherries to be harvested. He then ferments the whole cherry for 24 hours in covered ceramic tanks, prior to being pulped, gently washed and later place on raised beds until 10.5% moisture is obtained.
The resulting cup reminds us of cherry, iced tea and molasses.
This coffee is sourced from Jairo Arcila in Armenia, Quindío. He purchased his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee, while also working full time for one of Colombia's largest coffee exporters. Using his savings, Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
This lot is from Villarazo, Jairo’s second coffee farm. This particular lot is a Field Blend, made up of mostly Castillo with bits of Caturra, Colombia as well. The terrain is similar to other farms under Jairo's leadership, with volcanic soils, ideal temperatures, altitude, and rainfall for producing consistent, high-quality coffee. Jairo only allows the ripest coffee cherries to be harvested. He then ferments the whole cherry for 24 hours in covered ceramic tanks, prior to being pulped, gently washed and later place on raised beds until 10.5% moisture is obtained.
The resulting cup reminds us of cherry, iced tea and molasses.
Quindío is a central western department of Colombia that is crossed by the Andes mountains. It is famous for the quality of the coffee plantations, colorful architecture, benign weather, variety of hotel accommodations and tourist landmarks.
This coffee is sourced from Jairo Arcila in Armenia, Quindío. He purchased his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee, while also working full time for one of Colombia's largest coffee exporters. Using his savings, Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
This lot is from Villarazo, Jairo’s second coffee farm. This particular lot is a Field Blend, made up of mostly Castillo with bits of Caturra, Colombia as well. The terrain is similar to other farms under Jairo's leadership, with volcanic soils, ideal temperatures, altitude, and rainfall for producing consistent, high-quality coffee. Jairo only allows the ripest coffee cherries to be harvested. He then ferments the whole cherry for 24 hours in covered ceramic tanks, prior to being pulped, gently washed and later place on raised beds until 10.5% moisture is obtained.
The resulting cup reminds us of cherry, iced tea and molasses.
This coffee is sourced from Jairo Arcila in Armenia, Quindío. He purchased his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee, while also working full time for one of Colombia's largest coffee exporters. Using his savings, Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires.
This lot is from Villarazo, Jairo’s second coffee farm. This particular lot is a Field Blend, made up of mostly Castillo with bits of Caturra, Colombia as well. The terrain is similar to other farms under Jairo's leadership, with volcanic soils, ideal temperatures, altitude, and rainfall for producing consistent, high-quality coffee. Jairo only allows the ripest coffee cherries to be harvested. He then ferments the whole cherry for 24 hours in covered ceramic tanks, prior to being pulped, gently washed and later place on raised beds until 10.5% moisture is obtained.
The resulting cup reminds us of cherry, iced tea and molasses.
Coffee origin
Country
Colombie
Region
Quindío
Variety
caturra, castillo
Altitude
1500 - 1600 m
Farm
Villarazo
Producer
Jairo Arcila
Process
washed
Tastes like
🍒
cherry
🥤
iced tea
🍯
molasses
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