EL ARRAYAN

Best suited as: Milk Based Espresso or Black Filter

Flavour Description: Lime Skittles, Eucalyptus, Pineapple, Papaya, Brown Sugar, Umami

Farm: El Arrayán
Producer: Adaiber Peña
Origin: Huila, Colombia
Importer: Cofinet
Variety: San Bernardo
Process: Semi-Anaerobic Natural

Q-Score: 89.00

About This Coffee

This anaerobic coffee from El Arrayan is one of the funkiest, most tropical coffees we’ve ever released - and yet it remains incredibly well balanced. 

This is our first time venturing into the San Bernardo cultivar, which is a rare mutation of Bourbon. In Guatemala it’s sometimes referred to as Pache. It has since found fame in Colombia, becoming more and more widely planted as news spread of its exceptionally high quality potential.

In spite of this rise in popularity, San Bernardo is still very rare due to the challenges faced in its cultivation. Experts like Adaiber Pena (to whom this lot hails from) attend to the San Bernardo saplings with a great deal more meticulousness than other varieties. Leading to the wild and exciting flavours found in this lot.

At the El Arrayan farm, Adaiber and his team meticulously harvest only the ripest cherries, which are then hand-sorted and floated to eliminate defects. The selected cherries undergo a 45-hour anaerobic fermentation, to develop the tropical, fruit-forward complexity.

After fermentation, the cherries are dried in parabolically for 10 to 15 days, with constant monitoring to ensure even drying and prevent spoilage.

Once taken down to the target moisture content, the final product features a full-bodied, fruit-forward and intensely sweet cup, with a long, lingering aftertaste.