For this microlot, cherries were strictly picked with the same level of ripeness and exposed to a dry anaerobic fermentation of 48 hours with tangerine skin. The cherries were then shade dried on parabolic beds with mixed with tangerine skin to ideal moisture content.
Jairo Arcila is 63 year old engineer who, after working for a few years as an engineer, was offered a role by the same company to manage a dry mill in Pereira, Risaralda. Jairo has been working for the last 40 years for RACAFE, the second largest exporter of coffee in Colombia. At RACAFE, Jairo worked as a mill manager for 30 years and for the last 10 years he has been managing the lower grades business.
Jairo started growing coffee 35 years ago when his father got very sick and could not manage his farm anymore. After a few years Jairo managed to purchase his own land and continues growing coffee until today.