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Jairo Arcila is kind of a big deal in Colombia’s Quindio state; not only is the standard of his coffee extremely high, with the help of his sons (Felipe and Carlos) he is pioneering a revolution in the way coffee is processed in Colombia.  Traditionally Colombian coffee was all fully washed, and it’s great, Colombian coffee is regarded as some of the best in the world, but it’s also subject to disease such as the dreaded ‘roja’ or ‘leaf rust’.  In a bid to prevent crop losses, the Colombian government encouraged farmers to plant a disease resistant variety, castillo.  Castillo is hardy and high-yielding but also not amazing when it comes to flavour (not bad, but not great).  Recently, Jairo and his sons have begun experimenting with ways to improve castillo for the specialty market out of their processing station La Pradera; this incredible microlot is the result.  This coffee is boozy!  Think old-fashioned cocktail with a bit of dark chocolate and a maraschino cherry thrown in for good measure.  While this coffee might not be for everyone, if you’re looking for something a bit different that holds up both as black or a milk based coffee then you can’t go past this coffee.
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