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COLOMBIA FELIPE ARCILA NATURAL MANDARINE

COLOMBIA FELIPE ARCILA NATURAL MANDARINE
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COLOMBIA FELIPE ARCILA NATURAL MANDARINE
32.70€
Ex Tax: 32.70€
  • Stock: In Stock
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Coffee Info
Flavor profileMandarine, Dark Chocolate Ganache, Cherries, Custard
OriginColombia
RegionSan Adolfo, Huila
ProducersFelipe Arcila
FarmJardines del Eden
Altitude 1750 - 2100 masl
VarietalCastillo
ProcessingAnaerobic Fermentation enhanced with Citric Acid and Mandarine
Roasting Profile
Omni
This limited edition release celebrates the winter flavours we all love, skilfully infused into specialty coffee.

This lot comes from brothers Felipe and Carlos Arcila who started their own export company to fairly trade the coffee that the family has been producing for over 80 years. They transformed La Pradera, the family farm, in a processing centre that Carlos says “it is a place of research and development. We opened a year and a half ago and we’re only processing 90+ coffees.” Acording to him, La Pradera is the first facility of its kind in Colombia to “lead the way” in terms of varietal and hybrid experimental processing, and is achieving profiles not yet seen before from Colombian coffees.

We talked with Carlos a couple of months ago and he told us about this project he had with his brother Felipe to add mandarine to some of their already super tasty Castillo lot. It so happens that sometimes the best ideas come from places of need. With the pandemic making trade routes complicated, the family was left with a whole crop of mandarines that they could not sell. If you want to hear the whole story, we recorded our live conversation and you now can find it on our youtube channel.

The processing of this lot started after handpicking the cherries at a strict ripeness level and hand sorting it. They exposed the coffee still in cherries to a dry anaerobic fermentation of 48 hours. During this fermentation period citric acid and dehydrated mandarine skin were added to the anaerobic environment. Later the coffee was placed on raised beds below 35 degrees Celsius until ideal moisture content was achieved. 

The result was a high scoring coffee that made our cupping room smell like Christmas instantly and, like Christmas, remained imprinted in our hearts and minds. 


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