Colombia Jairo Arcila Natural Rum Aged

Rum-barrel aged, with the sweetness of the rum coming through without tasting like a novelty.

The cherries ferment anaerobically for 24 hours with the pulp still on, then rest for another 50 hours in barrels previously used for Guatemalan rum, giving the rum's aroma time to work into the bean.

Grown at 1500 masl in Quindío, Colombia, by third-generation farmer Jairo Arcila at Finca Santa Monica. Notes of rum, apricot, and caramel carry through in the cup.