Colombia Jairo Arcila - Red Fruit Co-Fermentation

Highlights

“Jairo Arcila grows Castillo on Santa Monica in Armenia, Quindío, at 1,450-1,500 masl, on volcanic-ash soils that hold temperatures between 18 and 28 degrees. He is the third generation on this land and spent more than 40 years managing the mill at Colombia's second-largest exporter before his sons pulled him into specialty processing. For this lot only the ripest cherries were selected and floated at the La Pradera station, then fermented 72 hours without oxygen with the pulp still on and red fruit plus wine yeast in the tank, before ten days of turning on concrete patios left it at 9.5-11% moisture.”