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Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment Jairo Arcila Strawberry Co-Ferment
Jairo Arcila Strawberry Co-Ferment
from £16.00

Coffee Details

  • Country: Colombia

  • Process: Washed & Strawberry

  • Varietals: Castillo

  • MASL: 1450 - 1550

  • Cup profile: Giant Strawbs, Strawberry Jelly

  • Weight: 150g or 1kg

Jairo Arcila, a third-generation coffee grower from Quindío, Colombia, planted his first Caturra lot at Finca La Esmeralda, the farm he purchased to carry on his family’s coffee tradition. This washed Castillo lot was fermented with wine yeast and rstrawberries, creating a fruity and expressive coffee. Its bright, lively flavors perfectly reflect the experimental process, delivering a taste that matches the description on the bag.

KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op KCRS Womens Co-op
KCRS Womens Co-op
from £15.00

Coffee Details

  • Country: Rwanda

  • Process: Fully Washed

  • Varietals: BM71, Jackson

  • MASL: 1800 - 2500

  • Cup profile: Green Apple, Sweet Orange, White Grape

  • Weight: 250g or 1kg

Produced by the Cooperative Coffee Rusiga Sector (KCRS) in the Rulindo District of Rwanda, this specialty coffee is the result of an inspiring women-led initiative. Cultivated at impressive altitudes of 1,800 to 2,500 masl, the Bourbon Mayaguez and Bourbon Jackson varietals thrive on smallholder plots alongside diverse crops like legumes and sweet potatoes. This biodiverse farming method not only ensures high-quality beans but also provides year-round food security and income for the farmers. Supported by Jacquie Turner and the Kinini washing station, the cooperative empowers women who have taken ownership of their land to become expert coffee producers. Each batch is fully washed and harvested between February and August, delivering a premium cup that represents both exceptional quality and a commitment to community development.

Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon Luis Anibal Calderon
Luis Anibal Calderon
from £15.00

Coffee Details

  • Country: Colombia

  • Process: Natural

  • Varietals: Caturra

  • MASL: 1800 - 1850

  • Cup profile: Pear Drops, Fruit Salad, Plum

  • Weight: 250g or 1kg

This Caturra Natural microlot comes from producer Luis Aníbal Calderón at the Villa Betulia farm in Pitalito, Huila. Grown at altitudes of 1,800–1,850 meters in nutrient-rich volcanic ash soil, this 100% Caturra variety benefits from the region's ideal climate to develop a complex and refined profile. Caturra is a prized dwarf mutation of Bourbon, known for its compact stature and high-quality yields. While still a dominant staple of Colombian coffee, it has become less common as farmers shift toward hybrid varieties, making this pure Caturra lot a true expression of traditional Colombian excellence with a stellar 87.5 cupping score.

The coffee undergoes a meticulous Natural processing method designed to maximise its intrinsic sweetness and body. After hand-sorting only the ripest cherries, the fruit undergoes a controlled 45-hour aerobic fermentation before being dried for 11 days on parabolic dryers. This slow drying process—targeting a precise 9.5%–11% moisture content—allows the fruit sugars to permeate the bean, resulting in a rich, full-bodied cup. Expect a vibrant and sophisticated flavor profile featuring distinct cupping notes of pear drops, fruit salad, and kiwi

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