Lychee Washed Castillo + (Wine Yeast / Lychee) Jairo Arcila
Lychee Washed Castillo + (Wine Yeast / Lychee) Jairo Arcila is a Washed coffee from Good Brothers Coffee.
In stock 30+ days
Details
- Process
- Washed
- Producer
- Jairo Arcila is a third-generation coffee grower from Quindío, Colombia with over 40 years of experience. Starting in 1987 with Finca La Esmeralda, he built a network of six farms—now growing exotic varieties like Pink Bourbon, Java, Papayo, and Gesha under the guidance of his sons Carlos and Felipe, co-founders of Cofinet. Grounded in tradition yet always innovating with advanced fermentation methods, Jairo also cultivates mandarin, orange, plantain, and banana on his land—supporting both flavor diversity and community vitality
Available Sizes
- 113g — $14.49 ($12.82/100g)
- 226g — $25.49 ($11.28/100g)
- 907g — $74.99 ($8.27/100g)
- 2267g — $134.99 ($5.95/100g)
Description
Lychee Washed Castillo + (Wine Yeast / Lychee) Jairo Arcila CUP PROFILE:Lychee • Exotic Fruits • Vibrant This coffee hits fast and bright. The wet aroma pops with crisp lychee, lime, green apple, and a delicate floral perfume. Brewed hot, it swings into expressive fruit-candy sweetness— red bubblegum meets rose with a potent splash of red raspberry and a wild party vibe. A long, coating finish rides out citrus and florals in a fun, fizzy wave. As the cup cools flavors smooths out. Red fruits and lychee fruit snack notes shine through, trading intensity for a mellow, juicy profile. It’s vivid, playful—and still polished. ABOUT THE FARMER:Jairo Arcila is a third-generation coffee grower from Quindío, Colombia with over 40 years of experience. Starting in 1987 with Finca La Esmeralda, he built a network of six farms—now growing exotic varieties like Pink Bourbon, Java, Papayo, and Gesha under the guidance of his sons Carlos and Felipe, co-founders of Cofinet. Grounded in tradition yet always innovating with advanced fermentation methods, Jairo also cultivates mandarin, orange, plantain, and banana on his land—supporting both flavor diversity and community vitality Resting Recommendation: One to two weeks on drip; about two weeks for espresso.We tried it 18 hours off roast and were pleasantly surprised. It peaks beautifully around days 10–15. Espresso Notes: Best pulled at a 2:1 ratio in 20–25 seconds. Bean Color: 80 (Whole) / 123 (Ground) (higher is lighter) Green was air‑flown in and vacuum‑sealed. Roast Level:Light (11.7 % weight loss)