Colombia Jairo Arcila | anerobic process x wine yeast x mandarin
Super funky and complex notes of tropical fruit, with tangerine jam and orange zest.
This lot was exposed to a dry anaerobic fermentation of 48 hours, during this fermentation de-hydrated mandarine skin and wine yeast were added to the anaerobic environment. Later, coffee was placed on raised beds mixed with de-hydrated mandarine skin below 35 C until ideal moisture content was achieved.
Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the cofounders of Cofinet. Jairo’s first job was at Colombia’s secondlargest 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.
Region: Armenia, Quindio
Grower: Jairo Arcila
Altitude: 1,200 – 1,350 masl
Process: Mandarin Anaerobic Natural