Arrived June 22nd, 2022 to Calgary Warehouse in Calgary, AB.

Forward has purchased 2 x 35kg bags of Felipe Arcila Natural Anaerobic Typica Mejorado.

Felipe Arcila is one of the founders of Cofinet, an exporting partner we've been working with, in Colombia since we started in 2019. Beyond operating Cofinet, Felipe is also a coffee producer and owns coffee producing farms with his brother, Carlos, one of which is called Jardines del Eden.

Felipe grew up in coffee. His father, Jairo, purchased his first coffee farm in 1987. Now with over 15 years of experience in the coffee industry, Felipe is dedicated and driven to make a positive impact on other coffee growers' lives and projects, through shared knowledge and hand-in-hand success. 

You can find more wonderful offerings of Felipe's featured here.

This Castillo lot was grown at Jardines del Eden, a coffee featured for Season 3 of the Forward Lottery. This farm is within the department of Quindio, near the city of Pijao. The farm was purchased with the intention of experimenting and finding new methods and approaches to push the boundaries of coffee. Here they grow many exotic cultivars, such as Gesha, Sudan Rume, SL-28, Wush Wush, Laurina, and more. Jardines del Eden is one of the highest altitude farms in the region.

After harvesting beautifully plump Typica Mejorado cherries, this lot was exposed to a dry anaerobic fermentation in ceramic tanks for 72 hours. Following these sophisticated fermentations, this coffee was dried for 12 days in raised beds.

The flavour profile of this coffee is very purple and red. There's deep berry tones that remind us of blueberries and blackberries. There's a hibiscus note that gives the red presence and complexity. The sweetness is wonderful, with a refined brown sugar flavour. Overall a balanced and super enjoyable cup.

Variety: Typica Mejorado
Price Forward paid per kilogram: $44.00 USD FOB
Process: Natural Anaerobic 
Total kilos purchased: 70kg (12 x 35kg bags) 
Harvest date: November 2021 
Fermentation: a dry anaerobic fermentation in ceramic tanks for 72 hours
Drying time: 12 days total drying
Drying temperature: 35 °C Max. - 18°C Min.  
Altitude: 1800 - 2000masl
Region: Pijao, Quindio