Strudel (Jairo Arcila)

This coffee comes from producer Jairo Arcila in Quindío, Colombia. Grown at 1450-1500 MASL, this lot is a Castillo variety processed as a Blackberry Co-Ferment Honey.
For this process, the coffee cherries are harvested at peak ripeness and floated to remove defects. The coffee cherries are then inoculated with wine yeast and fermented together with fresh blackberries for 72 hours, allowing the fruit to deeply influence the flavour during fermentation. After co-fermentation, the coffee is carefully pulped & dried until it reaches optimal moisture content, resulting in a highly expressive and aromatic cup.

We tasted blackberry jam, bright lime zest, and vanilla bean, with a rich blackberry strudel-like sweetness.

At Anamorphic, we focus on transparency, origin, and the people behind the coffee. We’re drawn to coffees that are clean, expressive, and representative of both place and variety.
But every now and then, it’s good to step outside that comfort zone. This Blackberry Co-Ferment Honey Castillo from Jairo Arcila is exactly that kind of coffee. Bold, expressive, and impossible to ignore. There’s a lot going on in this cup, but it’s beautifully structured, playful, and definitely not for the faint of heart.

All our coffees are sold as whole beans.

We roast from light to very light, because it’s what we enjoy drinking. 
It’s recommended to let our roasted coffee age or ‘rest’ for 2 - 4 weeks after the roast date. This helps trapped carbon-dioxide within the coffee to be released, leading to a more even extraction and easier brew.
Our light roasts are very shelf stable and can be enjoyed up to 3 months post roast date, although we recommend drinking it within 30 days after opening.