Tajer Coffee
SOIL- Marvina ( Colombia)
AED 89.00
Unit price perFelipe Arcilla – Coconut Infused (Colombia)
Varietal: Castillo | Process: Anaerobic Natural with Coconut | 1450–1500m a.s.l.
🌿 Origin & Producer
This exceptional micro-lot was cultivated by Felipe Arcilla on his family-run farm in Maracay, Armenia – Quindío, Colombia. Nestled in a region known for its rich coffee heritage and volcanic soils, the farm sits at an altitude of 1,450–1,500 meters, providing optimal conditions for high-quality arabica production.
🔬 Processing Method
Felipe employed a 72-hour dry anaerobic fermentation, preserving the sticky mucilage (pulp) on the beans to allow deeper flavor absorption. During fermentation, desiccated coconut was added to infuse the coffee with natural tropical notes.
After fermentation:
-
The pulp was carefully removed
-
Beans were sun-dried on raised beds to reach optimal humidity levels, enhancing clarity and structure in the cup.
🌱 Varietal – Castillo
The coffee comes from the Castillo varietal, a cultivar developed by Colombia’s National Federation of Coffee Growers. Known for:
-
Higher yield than Caturra
-
Exceptional resistance to leaf rust (one of the coffee world's most devastating diseases)
-
A growing reputation for cup quality when processed with care
☕ Flavor Profile
This cup offers a dessert-like experience — reminiscent of a Bounty chocolate bar:
-
🥥 Coconut: Fragrant and mellow
-
🍫 Chocolate: Rich and creamy
-
🍦 Vanilla: Light and refreshing
A velvety body and soft acidity make every sip indulgent yet balanced.
📍 At a Glance
| Attribute | Detail |
|---|---|
| Farmer | Felipe Arcilla |
| Region | Maracay, Armenia – Quindío, Colombia |
| Altitude | 1,450–1,500 meters above sea level |
| Varietal | Castillo |
| Process | Anaerobic Natural (with desiccated coconut) |
| Soil | Rich volcanic soil |
| Flavor Notes | Coconut, Chocolate, Vanilla |
SOIL- Marvina ( Colombia)
AED 89.00
Unit price perEstimated delivery between December 08 and December 10.
Felipe Arcilla – Coconut Infused (Colombia)
Varietal: Castillo | Process: Anaerobic Natural with Coconut | 1450–1500m a.s.l.
🌿 Origin & Producer
This exceptional micro-lot was cultivated by Felipe Arcilla on his family-run farm in Maracay, Armenia – Quindío, Colombia. Nestled in a region known for its rich coffee heritage and volcanic soils, the farm sits at an altitude of 1,450–1,500 meters, providing optimal conditions for high-quality arabica production.
🔬 Processing Method
Felipe employed a 72-hour dry anaerobic fermentation, preserving the sticky mucilage (pulp) on the beans to allow deeper flavor absorption. During fermentation, desiccated coconut was added to infuse the coffee with natural tropical notes.
After fermentation:
-
The pulp was carefully removed
-
Beans were sun-dried on raised beds to reach optimal humidity levels, enhancing clarity and structure in the cup.
🌱 Varietal – Castillo
The coffee comes from the Castillo varietal, a cultivar developed by Colombia’s National Federation of Coffee Growers. Known for:
-
Higher yield than Caturra
-
Exceptional resistance to leaf rust (one of the coffee world's most devastating diseases)
-
A growing reputation for cup quality when processed with care
☕ Flavor Profile
This cup offers a dessert-like experience — reminiscent of a Bounty chocolate bar:
-
🥥 Coconut: Fragrant and mellow
-
🍫 Chocolate: Rich and creamy
-
🍦 Vanilla: Light and refreshing
A velvety body and soft acidity make every sip indulgent yet balanced.
📍 At a Glance
| Attribute | Detail |
|---|---|
| Farmer | Felipe Arcilla |
| Region | Maracay, Armenia – Quindío, Colombia |
| Altitude | 1,450–1,500 meters above sea level |
| Varietal | Castillo |
| Process | Anaerobic Natural (with desiccated coconut) |
| Soil | Rich volcanic soil |
| Flavor Notes | Coconut, Chocolate, Vanilla |
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