This coffee is from Armenia, Quindio, Colombia, produced by Jairo Arcila. It is a 100% Castillo variety developed by Federación Nacional de Cafeteros, which is more productive than Caturra and resistant to coffee leaf rust. The coffee underwent dry anaerobic fermentation for 72 hours with the pulp on, during which lychee fruit was added. The cherries were then pulped and dried on raised beds until ideal moisture content was achieved. Roasted light toward medium with prominent lychee flavor notes, along with lime and sweet chocolate. Recommended for filter brewing methods.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
