Coffee Spotlight: Jairo Arcila EF2 Gesha
Let’s talk about our newest coffee: an extended fermentation Gesha from Finca Santa Monica in Colombia!
First off, this coffee is incredible: when we tasted it, our staff was blown away! But why is it so good? It goes back to the origin.
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He works with his two children at Finca Santa Monica; together they produce incredibly high quality coffees, continually learning and improving in order to be excellent. Arcila has a long history of experimenting with high-end varietals and innovative processing methods; overall, his approach is a blend of traditional care for the coffee plants and experimental fermentation techniques. Arcila has learned how to tease out crazy flavors from his coffees which have so much to offer as they are all unique, flavorful varietals!
This beautiful Colombian Gesha underwent an extended fermentation process, highlighting the bright tropical fruit tasting notes. Arcila put this lot through an extended fermentation method called EF2. EF2 combines aerobic and anaerobic phases on a natural coffee (the pulp is left on). The goal of this fermentation method is to allow native yeasts to interact with the coffee cherries in different environments, coaxing out complex tasting notes while preserving the bright tropical clarity of the Gesha. After the EF2 process, the cherries are dried slowly on raised beds until they reach ideal humidity, helping to preserve delicate aromatics and acidity.
The result? A coffee that tastes very high quality, with notes of floral, melon, tropical fruits, and red berries. We coaxed the delicate flavors out a medium roast that highlights the coffee’s juiciness. You gotta try this one!
