Category: 咖啡
| 生產者 | Jairo Arcila |
| 農場/處理廠 | Santa Monica |
| 品種 | Papayo |
| 處理法 | 二氧化碳浸漬日曬 |
| 產地 | 哥倫比亞 金迪奧省 亞美尼亞城 |
| 海拔 | 1500 公尺 |
| 採收期 | 2024年10月 |
風味預期：沙棘、橘酒、柿子
Jairo Arcila 是哥倫比亞咖啡界的翹楚，擁有超過 40 年生產高品質咖啡的經驗。他的兒子 Felipe 與 Carlos 透過 Cofinet 進口商延續其事業，這也是我們主要的哥倫比亞咖啡來源。
Papayo 咖啡品種主要分布於哥倫比亞的烏伊拉省，其起源充滿神秘色彩。最初被認為是卡杜拉的自然變種，但現今推測與某種輾轉來到哥倫比亞的衣索比亞品種有關。其 elongated 的咖啡櫻桃外型酷似木瓜，因而得名。Jairo 借鏡葡萄酒釀造工藝，採用二氧化碳浸漬法進行發酵，創造出層次豐富、果香奔放的風味輪廓。
The carbonic maceration really comes through in the cup—it’s got this juicy, almost wine-like brightness that I haven’t found in other naturals from the region. At 1500 MASL, it’s balanced enough for my morning pour-over but interesting enough to sip black on its own.
This lot from Jairo Arcila is the first coffee I've had from a 1500-meter farm that still tastes this juicy, and the papayo cultivar brings a sweetness I can't quite place. The carbonic maceration natural process makes for a clean, almost wine-like cup that I keep coming back to.
The carbonic maceration really comes through—it’s fruity and lively without being sharp, and at 1500 meters the acidity feels bright but smooth. I brewed it as a pour-over and the sweetness lingered nicely. Wish the bag lasted longer, honestly.
