Felipe Arcila - Lactic Natural Sidra
MEET THE PRODUCER | This coffee is one of three releases this week, and you may notice a common thread in each of their stories: family. In the case of this stunning Sidra lot, it was produced by Felipe Arcila, son of renown Colombian producer Jairo Arcila (who is also featured on our menu this week!). Felipe is a fourth generation coffee producer and also the co-founder of Cofinet alongside his brother, Carlos. Cofinet is dedicated to growing, sourcing, and distributing delicious specialty coffee throughout Colombia and exporting it around the world, and we are so grateful for their partnership with us.
On the advice of their father, Felipe Arcila and his brother initially sought careers in civil engineering, traveling all the way to Australia to pursue masters degrees in the field. Felipe fell in love with the coffee culture he experienced while in Australia and eventually convinced his brother to move back to Colombia with him and carry on the family business. They purchased their farm, Jardines Del Eden, in 2015, and the rest - as they say - is history.
TRUST THE PROCESS | In this unique adaptation of anaerobic processing, the coffee cherries are exposed to dry anaerobic fermentation for 24 hours before being placed in Grainpro bags for an additional 90 hours at a temperature at or below 22 degrees Celsius. During this extended time of fermentation in the Grainpro bags, bacteria slowly feeds on the carbohydrates from the still-intact mucilage, leading to a higher concentration of lactic acid development (hence the name of the process). Finally, the cherries are placed on raised beds to dry until 11% moisture content is achieved.
TAKE A SIP | When hot, this coffee is primarily two things: super sweet, and very tropical (think mangoes, passionfruit, and pineapple). The body is big and round, as is the tactile, and there's an unexpected florality in the cup, which is uncommon in a variety that tends to lean more herbal in nature. As the coffee approaches a pleasantly warm temperature, it manages to get even fruitier, ramping up the pineapple flavor and adding a new raspberry note. At this temperature, it takes on more boozy characteristics, reminding us of sangria and tiki cocktails. When cool, this coffee really cleans itself up and becomes more structured. The tactile experience is still big and round, but new, brighter flavors of peaches, pear, gummy bears, and white wine emerge, showcasing the fullest expression of this coffee's acidity. In a world where Sidra coffees can be off-putting to some flavor palates, this one stands out as a true delight.
Origin | Pijao, Quindio, Colombia
Producer | Felipe Arcila
Farm | Jardines Del Eden
Process | Lactic Natural
Variety | Sidra
Elevation | 1700 - 1900 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
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