{"product_id":"jairo-arcila-colombia-cherry-pre-release","title":"JAIRO ARCILA, COLOMBIA (LCF Pre-release)","description":"\u003ch3\u003e\n\u003cstrong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 105, 252);\"\u003e\u003cstrong\u003eAvailable to pre-order, shipping date 19\/05\/2026.\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 105, 252);\"\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003ePlease note that if your order contains one or more pre-order products your order will ship when all pre-ordered products come into stock. \u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 105, 252);\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e Location\u003c\/strong\u003e: Finca Santa Mónica, Armenia, Quindio\u003cbr\u003e\u003cstrong\u003eLanded\u003c\/strong\u003e: May 2026\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e1,450 - 1,500 masl\u003cbr\u003e\u003cstrong\u003eVarietal\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eCastillo\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Cherry co-ferment + wine yeast washed\u003cbr\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e \u003cstrong\u003eprofile\u003c\/strong\u003e: Cherry soda \u0026amp; black forest gateau\u003cbr\u003e\u003cstrong\u003eCategory\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eLimited \u0026amp; Experimental\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"color: rgb(0, 105, 252);\"\u003e\u003cstrong\u003eFree shipping over £32. Buy 2x250g bags and get 50%off your third one.\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-justify para-style-body\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThis is our sixth year in a row working with the superstar producer that is Jairo Arcila. We have brought in a range of co-ferments over the years, and they continue to become more refined and yet distinctive at the same time. A quite literally bananas lot was our last, and now we drop a cherry bomb. No better way to celebrate its arrival than at LCF! \u003cmeta charset=\"utf-8\"\u003eWe have pre-released this lot to help extend its time online, trying to make it as available and easy to grab a bag for everyone!\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-justify para-style-body\"\u003eWe ran a fantastic co-ferment cupping at our 13th birthday party last year in October, cupping a ranger of 13 different co-fermented lots. We had on the table our two co-ferment superstars in Jairo Arcila and Edinson Argote. This lot was the winner by landslide! Produce by Jairo Arcila, a 48 hour anaerobic washed, cherry co-ferment.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-justify para-style-body\"\u003eThe cup profile is sparkling, and lively with cherry, high in complexity with notes of cacoa, panella with a creamy body and hints of booze. Bara was like, this feels like I have just enjoyed a mouthful of black forest gateau, and I am washing it down with a swig of cherry soda - food for thought that.\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-justify para-style-body\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThis is an LCF pre-release special, and you guessed it, we will be brewing this lot up and sharing its first brews at the London Coffee Festival - \u003c\/span\u003e\u003cspan class=\"oneComWebmail-colour\"\u003e\u003cb\u003eCOME FIND US: Campbell \u0026amp; Syme at La Marzocco's Roasters Village –\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan class=\"oneComWebmail-colour\"\u003estand RW03\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"oneComWebmail-colour\"\u003e\u003cb\u003e, second floor\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-justify para-style-body\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cstrong\u003eJAIRO ARCILA\u003c\/strong\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eJairo Arcila is a 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.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eJairo 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. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESSING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis coffee was grown by Jairo Arcila at Finca Santa Mónica. The coffee is harvested following strict ripeness criteria, ensuring that only perfectly ripe cherries are selected. Then the coffee cherries are packaged in GrainPro bags and transported to the processing centre in La Pradera. Upon arrival at La Pradera, the cherries undergo a meticulous quality control process, including hand sorting and floatation to remove any low density, underripe or defective cherries. The coffee cherries then undergo a dry anaerobic 48 hour fermentation, during this stage the cherries and wine yeast are added.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eFollowing the fermentation , the cherries are pulped and thoroughly washed to remove the mucilage. The wastewater generated during the processing is then treated using a green filtration system. This system filters the water through a series of specialised tanks before irrigating it into vetiver grass beds. Through this natural filtration process, the water is purified and a sa result no contaminated water is discharged from the processing center, ensuring an environmentally sustainable operation.\u003c\/p\u003e\n\u003cp\u003eOnce the coffee has been washed, it is then spread out on raised beds. The team monitors them closely to ensure even drying and optimal quality. The process aims for a moisture content of 9.5-11%.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis microlot is 100% Castillo. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCASTILLO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe introduction of Castillo has had a transformative impact on coffee farming in Colombia. Its highre yields and disease resistance has enabled farmers to achieve grester productivity and stability, reducing their reliance in synthetic fetilisers and improving the sustainability of their operations. This has been particularly crucial for smallholder farmers, who are often the most vulnerable to economic and environmental shocks.\u003c\/p\u003e\n\u003cp\u003eToday, Castillo is widely cultivated across Colombia. Its success underscores the importance of continued investment in agricultural research and development to ensures the resilience and sustainability of the global coffee industry.\u003c\/p\u003e\n\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cspan style=\"font-size: 15pt; font-family: Muli; font-variant: normal; text-transform: none; font-style: normal;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e(In partnership with Cofinet)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Campbell and Syme","offers":[{"title":"250g \/ Whole bean","offer_id":56812664586618,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2341\/1429\/files\/Cental_117d1259-6552-45b6-b2f7-f24929a7118e.png?v=1761299123","url":"https:\/\/campbellandsyme.co.uk\/products\/jairo-arcila-colombia-cherry-pre-release","provider":"Campbell and Syme Coffee Roasters","version":"1.0","type":"link"}