A wacky and experimental Colombian coffee theat works across all brew methods
Produced by Jairo Arcila | Roasted by Odd Kin
Red Grape, fig, florals.
We're kicking off our experimental Odd Lots series with this beauty of a coffee from the department of Quindío, central-west Colombia.
001 is a single varietal grown in a 100% Caturra micro-lot. Produced by Jairo Arcila at his farm Finca Santa Monica, the cherries have undergone innovative Thermal Stroke processing.
Thermal Stroke is an experimental technique that pushes boundaries to create complex, unusual flavour profiles. If you're all about tasting new, exciting coffees, 001 is for you.
Welcome to the Thermal Stroke revolution.
Thermal Stroke Processing
You may or may not have heard of anaerobic coffee processing before. It's a method that has opened up a realm of experimentation for coffee producers, driving innovation and leading to processes like Thermal Stroke.
With Thermal Stroke, the cherries go through an aerobic environment twice during their processing, sandwiching the mechanical drying process.
This environment promotes the development of unique aroma compounds and enables producers to control processing factors precisely.
After 48 hours inside the fermentation tanks, the cherries get dried for 20 hours inside mechanical dryers set to 35'c. After this, they're placed back into the tanks for a further 20 hours, this time at 70'c.
Our friends at Cofinet have a close relationship with this producer.
Jairo's sons, Carlos and Felipa Arcila, are Cofinet's founders and have helped Jairo move into the experimental speciality coffee market.
Jairo is a third-generation coffee producer. He planted his first lot of Caturra at his first farm Finca La Esmeralda, which he bought in 1987.
Having scaled his production over the years, Jairo now owns multiple farms in the region, working with the local community to grow, pick, sort and process distinctive Colombian coffees.