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Producer Jairo Arcilo has been experimenting with alternative fermentation methods to impart unique flavor profiles in his coffees. This lot was anaerobically fermented with lychees and wine yeast, then dried with trace amounts of fruit left on, classifying it as a honey process. We tasted mango, lychee, candied tropical fruit, pink florals, tamarind candy, Sunny-D, a juicy mouthfeel, and a sweet tangerine acidity.
🌎 Origin: Quindio, Colombia
🍯 Process: Honey
🔬 Variety: Castillo
⛰️ Elevation: 1,423 - 1,501 MASL
🔥 Roast: Medium-Light
⚖️ Bag Size: 12 oz
Founded in 1995 by Brooke McDonnell and Helen Russell, Equator Coffees has led the way in creating a sustainable and transparent coffee sourcing model. They were the first coffee roaster in California to be Certified B Corp and continue to be innovative and impact-driven, even starting their own coffee farm.
Here's how we brewed this pride exclusive from our neighbors at Equator Coffees. It’s a wild, expressive, and juicy stunner from Colombia!
