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REGION: Armenia, Quindio
PROCESS: Ice Fermentation Natural
ALTITUDE: 1600 m.a.s.l.
VARIETALS: Pink Bourbon
DRYING METHOD: Sun dried in raised beds
BAG SIZE: 70kg
CUPPING NOTES: Tropical fruit, lychee, boozy/barrel-aged liquor, prunes/dark purple fruit.
16 hour dry aerobic fermentation in cherry, then a 120h fermentation in Grainpro bags at freezing temperature. Cherries are then thawed out and sun-dried on raised beds as naturals.
Don Jairo is a 63 year old engineer who worked as a dry-mill manager for 30 years for a large Colombian exporter. Don Jairo comes from a long line of coffee farmers in his family, but really got into the business 35 years ago when his father got very sick and he was forced to take over the day-to-day tasks. After several years managing his fathers farm, he was able to save up and buy a farm of his own. Due to the record low market price of coffee, Don Jairo began experimenting with more exotic varietals, such as Gesha and Pink Bourbon, in an attempt to produce coffees that could provide more income.