Grown by Jairo Arcila at Finca Buenos Aires. This coffee was carefully handpicked in order to use only the very best ripest cherries. Exposed to dry aerobic fermentation for 24 hours then moved to closed-grain pro bags for a further 30 hours. The temperature was carefully monitored and kept under 22 degrees by placing the bags into water tanks. Dried on raised beds until 18% moisture content was achieved.
Jairo is like tasting an amazingly buttery chardonnay with notes of dried cranberry and milk chocolate that linger on the palate long after drinking.