TASTES LIKE: PINK GRAPEFRUIT, SPONGE TOFFEE PASSIONFRUIT
FARMER: Jairo Quinones
Jairo Quiñones Quinayas has always been surrounded by coffee: His parents are farmers as well, and 15 years ago, his father gave Don Jairo a piece of land for planting his crop. He expanded his landholdings with the earnings from the coffee, and he says that even though the work is hard, he has made a good living by farming. He emphasizes the importance of picking only ripe cherries, and after experimenting with his fermentation process, he found that using water gave him better quality and more control.
Jairo grows his coffee on 4.5 hectares of a 5-hectare farm with about 22,000 trees. The cherries are harvested every 20 days during the season, depulped at 6 am the following day, and fermented for 24 hours underwater before being washed three to four times. The coffee is then moved to parabolic driers for 3–15 days.
Variety Select
Variety Select lots comprise coffees of a single noteworthy variety, sourced from an individual farm. These lots are designed to highlight the flavor potential that is inherent in particular coffee varieties, and are the result of great care and attention to detail on the producer's part. These coffees are microlot-level quality and come with a high degree of traceability.
Process: Washed
Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic dryers, solar driers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.
Farmer: Jairo Quinones
Varietal: Pink Bourbon
