Jairo Arcila - Mandarin *LIMITED EDITION* Kyoto Black Cold Brew

At this point, I assume you know what to expect when you see the name Jairo Arcila. If you're new around here, allow me to give you a brief rundown.

The Arcila family coffee empire spans over 80 years in Colombia.

They specialize in alternative fermentation processes. And Jairo is renown for his innovative processing techniques.

He takes pride in achieving unique flavor profiles that are rare in Colombian coffees. This co-fermented lot is his latest triumph in that endeavor.

This Castillo was dry anaerobic fermented alongside dehydrated mandarin skin for 48 hours. Next, it was gently washed and dried on raised beds - with more dehydrated mandarin skin for good measure.

If you're expecting a wild, funky co-ferment before you sip this coffee, you might be in for a bit of a shock. It's definitely on the cleaner side of things. It leans into its washed processing and almost has your typical Ethiopian flavor profile. Citrusy and aromatic, this coffee reminds me of lavender lemonade.

However, Jairo's signature touch shines through with notes of mosaic hops and wildberry lemonade.

This IS a co-ferment after all.

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Origin | Armenia, Quindio, Colombia

Producer | Jairo Arcila

Farm | Finca Santa Monica

Process | Washed + Co-ferment

Variety | Castillo

Elevation | 1400-1450 masl