Jairo Arcila + Inzá Smallholders
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Two Colombian coffees in one cup. Sixty percent is Jairo Arcila's Castillo from Santa Mónica in Quindío, fermented dry and anaerobic for 72 hours with cinnamon, then dried as a honey. The other forty is a washed Caturra and Castillo from smallholders in Inzá, Cauca, bringing plum, tangerine and a touch of nutmeg.
