Jairo Arcila - Colombia - Honey Anaerobic Wine Yeast Orange Pink Bourbon - Filter & Espresso
Flavor: Orange blossom, caramelized orange, kiwi, sweet chocolate
Cupping score: 90.5
Producer: Jairo Arcila
Varietal: Pink Bourbon
Process: Honey Anaerobic - Wine Yeast Orange
Altitude: 1400-1450 MASL
Roasted for: Filter & Espresso - Light roast
This coffee was exposed to a dry anaerobic fermentation of 72 hours with the pulp on. During this fermentation stage, ripe oranges and wine yeast were added. Afterwards, cherries were pulped and left to dry on raised beds with ripe oranges placed amongst the coffee until the ideal moisture content was achieved.
This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 m.a.s.l in San Adolfo, Huila.
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was at Colombia’s second largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019.
Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full-time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community.
He received great insight and expertise from his sons in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region
We roast our coffee Mondays and Wednesdays! All weekly orders are dispatched twice a week Tuesdays & Thursdays. On all of our coffee bags, we provide you with a roast date. To get the best out of our coffee, we aim to rest it for 7-14 days after roasting (depending on the type of coffee); this allows for the flavors to open up, offering much more clarity to your cup.