JAIRO ARCILA BLACKBERRY

Highlights

“A micro-lot from Jairo Arcila, the third-generation producer behind five farms in Quindío, Colombia. This lot comes from Finca Santa Mónica, where Arcila grows Castillo, Caturra, Gesha, Pink Bourbon, Tabi, Papayo and Red Bourbon alongside fruit and vegetables, and where he has been experimenting with wine-yeast fermentation. Here the cherries were co-fermented with Saccharomyces cerevisiae - the yeast used in winemaking - and dried blackberry, which is what puts the blackberry yogurt and grape candy character in the cup. Grown between 1,450 and 1,500 metres and roasted light by Newbery Street in Greater Boston.”