Colombia Gesha Carbonic Maceration Natural

Highlights

“Jairo Arcila is a third-generation grower from Quindío, Colombia who spent four decades as a mill manager at Racafé before retiring in 2019 to focus on the family's farms around Armenia — Santa Mónica, Villarazo, Mazatlán, Maracay, Buenos Aires and La Esmeralda — working with his wife Luz Helena Salazar and sons Carlos and Felipe of Cofinet. This Gesha follows his signature protocol: about 24 hours of dry aerobic fermentation, then 200 hours of carbonic maceration in GrainPro bags below 22°C with added CO2, followed by drying on raised beds under 35°C. Cuckoo roasts it light and sells it in a four-ounce bag — only a handful were released — and recommends brewing it as a manual pour over to keep the mango, honeysuckle and hibiscus intact.”