IMMACULATE MISCONCEPTION, Colombia

Plum Jam, Red Wine, Cinnamon, Cacao.

Finca Villarazo was once completely covered in avocado trees. Jairo Arcila’s son, Felipe, convinced his father to transition from avocado to a new coffee varietal that was resistant to coffee leaf rust (CLR), was high yielding and produced an excellent cup profile. Jairo Arcila planted 10 hectares of Pink Bourbon coffee trees and harvested Finca Villarazo’s first crop in the 2019/2020 season. 

In addition to coffee cultivation, Jairo also grows avocados, oranges, guava and cherimoya.

This coffee was picked and transported the same day to La Pradera (Cofinet’s processing station). It was exposed to a dry anaerobic fermentation of 24 hours. Then the coffee was placed inside Grainpro bags for 50 hours with the temperature being kept below 22°C by placing the coffee inside a water tank. The coffee was then frozen for 72 hours. Hence, Ice Fermentation.

Finally, the coffee was placed on raised beds below 35°C until ideal moisture content was achieved.

With the assumption that although this lot has gone through a fermentation process, you'll be pleasantly surprised of the level of sweetness and balance that's prevalent in this brew.