COLOMBIA - NATURAL SUDAN RUME - JAIRO ARCILA

$23.00

It’s always nice to visit an old friend. In our early days, we featured a lot of coffee from the Arcila family. They provided my first three competition beans. As Ghost has grown, so has the scope of our offering list. but I’ll always have a soft spot for the Arcila’s. This lot sort of fell into our laps. It’s technically a past crop year, but with how great it’s still tasting we couldn’t pass it up. Part of the longevity is the variety, and part is a testament to the processing mastery. The coffee was aerobically fermented for 24 hours, then sealed in bags to anaerobically ferment for another 24 hours before drying on raised beds. It’s a process called EF2, which stands for extended fermentation, and it’s one of my favorites. These coffees tend to combine the wild fruit complexity of natural processing with the clean and crisp acidity of the washed process.

The first thing to notice here is the aromatics. They’re sweet, intense, and fruit forward. Interestingly, I think the age of this coffee is augmenting the flavor profile in a delightful way. The complex malic and tropical acidity is a bit muted and it’s making this coffee an absolute banger on espresso. Full and lush with ripe blueberry and purple florals galore. The flavor evolution from hot to cool is bit of a rollercoaster. We start tropical and floral at hot, but somehow end up with whiskey like molasses and cacao when cool. That complexity hints that at some point in it’s life time, this was undoubtedly a competition quality bean. It’s not quite at level these days, but it’s still good times and I’ll be sad to see it go.

~ joe

PRODUCER: JAIRO ARCILA, FINCA SANTA MONICA, COLOMBIA

VARIETY: SUDAN RUME

PROCESS: EF2 NATURAL

GREEN COST: $12.66/LB

TASTING NOTES: BLUEBERRY / BUBBLEGUM / LAVENDER / WHISKEY

(250 grams whole bean)

It’s always nice to visit an old friend. In our early days, we featured a lot of coffee from the Arcila family. They provided my first three competition beans. As Ghost has grown, so has the scope of our offering list. but I’ll always have a soft spot for the Arcila’s. This lot sort of fell into our laps. It’s technically a past crop year, but with how great it’s still tasting we couldn’t pass it up. Part of the longevity is the variety, and part is a testament to the processing mastery. The coffee was aerobically fermented for 24 hours, then sealed in bags to anaerobically ferment for another 24 hours before drying on raised beds. It’s a process called EF2, which stands for extended fermentation, and it’s one of my favorites. These coffees tend to combine the wild fruit complexity of natural processing with the clean and crisp acidity of the washed process.

The first thing to notice here is the aromatics. They’re sweet, intense, and fruit forward. Interestingly, I think the age of this coffee is augmenting the flavor profile in a delightful way. The complex malic and tropical acidity is a bit muted and it’s making this coffee an absolute banger on espresso. Full and lush with ripe blueberry and purple florals galore. The flavor evolution from hot to cool is bit of a rollercoaster. We start tropical and floral at hot, but somehow end up with whiskey like molasses and cacao when cool. That complexity hints that at some point in it’s life time, this was undoubtedly a competition quality bean. It’s not quite at level these days, but it’s still good times and I’ll be sad to see it go.