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

Forward has purchased 40 x 70kg bags of Felipe Arcila Washed Field Blend.

Four (4) bags have been booked by Dockside Coffee in Beaumont, Alberta.

Felipe Arcila is one of the founders of Cofinet, an exporting partner we've been working with, in Colombia. He is also a coffee producer and owns a farm with his brother, Carlos, 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 Field Blend (mostly Castillo with a bit of Caturra) was grown at Jardines del Eden, a coffee farm 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 strict harvesting practices, this coffee was fermented in whole cherry for 24 hours in covered ceramic tanks, prior to being pulped, gently washed, and later placed on raised beds until 10.5% moisture was obtained.

This is a balanced cup profile that's great for a variety of functions on a menu. It has an approachable mandarin orange and soft berry like fruit quality, with brown sugar sweetness and maple syrup tones. When roasted more developed, there's a beautiful sticky, coating molasses trait that comes through. This is a coffee Forward plans to have on the menu throughout the majority of the year.

Variety: Castillo
Price Forward paid per kilogram: $7.04 USD FOB
Process: Washed 
Total kilos purchased: 2800kg (40 x 70kg bags) 
Harvest date: May - June 2021
Fermentation: 24-hour whole cherry fermentation in covered ceramic tanks

Drying time: 13 days total drying
Drying temperature: 25°C Max. - 15°C Min.  
Altitude: 1800 - 2000masl
Region: Pijao, Quindio