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"Coffee learns and steals a lot from the wine world, Carbonic maceration is another brilliant way of bringing out unusual and unexpected flavours!"
Sam, Coffee Roaster
Colombia Jairo Arcila Rare Microlot
SCA Rating: 88
"Coffee learns and steals a lot from the wine world, Carbonic maceration is another brilliant way of bringing out unusual and unexpected flavours!"
Sam, Coffee Roaster
Showcasing a world of coffee many of us have never experienced before, we are thrilled to bring you this rare microlot coffee grown by farmer Jairo Arcila in Colombia and processed using a method called Carbonic Maceration.
Tasting Notes
Dried peach, panela, dark chocolate
From £13.95 per bag
Altitude
1,500m
Process
Natural
Variety
Tabi
Harvested
June – July
Push your taste buds to the limit with this ‘Wild & Wonderful’ Carbonic macerated Rare Microlot. This Natural Tabi is picked, and hand sorted at Jairo’s Arcila’s farm in Armenia, Quindio. Jairo is
a third-generation coffee grower from Colombia.
This coffee develops its unique and surprising flavours from a fermentation technique called Carbonic maceration, which involves cherries being placed inside a sealed tank which is pumped full of carbon dioxide. The coffee cherries are now in an oxygen-free environment allowing microorganisms in the tank to break down the sugars in the cherries more slowly, resulting in more complex and winey flavours. The goal is to enhance certain attributes of a coffee’s flavour and “guide” the fermentation towards achieving that. Carbonic maceration is nothing new and has been used for decades in wine production, particularly in the Beaujolais region of France. It is used in wine to create fresh, lively and fruity wines, and we found the process to have a similar impact to this coffee and represents a new and exciting world of fermentation in coffee production. Jairo’s coffee is a real explosion of exciting and distinctive fermented flavours.
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Push your taste buds to the limit with this ‘Wild & Wonderful’ Carbonic macerated Rare Microlot. This Natural Tabi is picked, and hand sorted at Jairo’s Arcila’s farm in Armenia, Quindio. Jairo is
a third-generation coffee grower from Colombia.
This coffee develops its unique and surprising flavours from a fermentation technique called Carbonic maceration, which involves cherries being placed inside a sealed tank which is pumped full of carbon dioxide. The coffee cherries are now in an oxygen-free environment allowing microorganisms in the tank to break down the sugars in the cherries more slowly, resulting in more complex and winey flavours. The goal is to enhance certain attributes of a coffee’s flavour and “guide” the fermentation towards achieving that. Carbonic maceration is nothing new and has been used for decades in wine production, particularly in the Beaujolais region of France. It is used in wine to create fresh, lively and fruity wines, and we found the process to have a similar impact to this coffee and represents a new and exciting world of fermentation in coffee production. Jairo’s coffee is a real explosion of exciting and distinctive fermented flavours.
