100G OPTION FROM PROCESS. HUYYYYYPED! He’s back! We have selected another banger from the legend Jairo Arcila. This face melter of an experimental lot was grown by Jairo at Finca Santa Mónica in Quindío, Colombia. This offering is a Castillo coffee, which has undergone an experimental fermentation process. In this process the cherries were exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, cinnamon sticks and wine yeast were added. uh oh! The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved. This coffee was was a much buy for our winter offerings and is the perfect way to flash your mind back to walking around a christmas market, eating churros, or buying a big of mini cinnamon sugar donuts. _Jairo Arcila Castillo sold as 100g, wholebean_ _**Roasted on Tuesdays, ships on Thursdays 🤙**_