INTRODUCING THE NEW 100G OPTION FROM PROCESS. HUYYYYYPED! He’s back! We have selected another banger from the legend Jairo Arcila. This face melter of an experimental lot was grown by Jairo at Finca Santa Mónica in Quindío, Colombia. This offering is a Castillo coffee, which has undergone an experimental fermentation process. In this process cherries are picked at peak ripeness and sealed in tanks for a 48-hour dry anaerobic fermentation, during which wine yeast and fresh blackberries are added. The wine yeast accelerates the breakdown of mucilage and sugars and enhances the development of the coffees complexity and crazy aromatics. This coffee was initially selected to showcase as our next 100g limited offering, however, after dialling it in on espresso, it would be a crying shame if we didn’t offer the ability to grab a bigger dose of this banger for you to play with across all brew methods.   *Jairo Arcila Castillo sold as 100g or 500g, wholebean* **Roasted on Tuesdays, ships on Thursdays 🤙