Villarazo - Colombia

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Tasting Notes: Molases, Cacao Butter

Hale Taste Scale: 9 - Clean & sweetness

Varietals: Caturra & Castillo

Elevation: 1500 - 1600 masl

Process: Washed

Region: Armenia, Quindio

Fermentation: 24-hour whole cherry fermentation in covered ceramic tanks, pulped and washed

Drying time: 10 - 12 days in raised beds

Drying temperature: 27°C Max. - 17°C Min.

More about Villarazo:

Jairo Arcila is a third-generation coffee producer from Quindío, Colombia. He is the father of Felipe and Carlos Arcila, the owners of Cofinet. As well as familiar farms such as Jardines del Eden.

He purchased his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee, while also working full time for one of Colombia's largest coffee exporters. Using his savings, Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. 

This lot is from Villarazo, which was the second of Jario Arcila's coffee farms. This particular lot is a Field Blend, made up of mostly Castillo with bits of Caturra, Colombia as well. The terrain is similar to other farms under Jairo's leadership, with volcanic soils, ideal temperatures, altitude, and rainfall for producing consistent, high-quality coffee.

Jairo only allows the ripest coffee cherries to be harvested. He then ferments the whole cherry for 24 hours in covered ceramic tanks, prior to being pulped, gently washed and later place on raised beds until 10.5% moisture is obtained.