Jairo
Raspberry, Red Grapes, Lemon Tart, Cinnamon
Jairo is back! Remember, last year? It was one of our favourite coffees of the year and we were able to secure us a couple of bags of this new harvest. Same processing as last time (find out more below and some background on Jairo).
This natural processed coffee is hand picked and hand sorted at Jairo’s farm in Armenia, Quindio. This coffee comes with a funky combination of cinnamon and florals, a citric acidity and a surprisingly tartaric aftertaste. For a natural processed coffee this a true gem and has washed liked attributes with the best of a natural. We’d score this coffee with 89 points. Limited availability.
Producer Cofinet
Origin Armenia, Quindio, Colombia
Process Aerobic Natural
Arabica Varietal Tabi
Certification CH-BIO-006
Roast Profile Light
Score 89
Suited for Filter
Available sizes:
Jairo
The Process
This coffee is picked and hand sorted at Jairo’s farm in Armenia, Quindio. Later transporter to Cofinet’s processing station (500m away) where it was dry fermented aerobically for 16 hours. Later, cherries are floated for the second time and placed in parabolic dryers to ideal moisture content.
Aerobic? Anaerobic? Although anaerobic fermentation is relatively new, aerobic fermentation—where oxygen is included in the process—has been common practice. Fermentation will begin as soon as a coffee is picked due to the presence of water, sugar, bacteria, and yeast. The sugars and acids in the coffee’s mucilage are then converted into different acids, CO2, ethyl alcohol, and other compounds. The beans will ferment somewhat differently depending on whether they are washed, naturals, or honeys, therefore leading to a variety of flavors.
Compared to aerobic fermentation, anaerobic fermentation produces distinct acids, like lactic acids, that give the final product a striking flavor. During this process, anaerobics are placed in sealed tanks that are pressurized from CO2 buildup, and then remaining pressure and oxygen are let out using release valves. This additional pressure forces the juices and sugars into the bean (that’s our theory, at least!). You can have anaerobic naturals, honeys, and washed coffees. The fermentation can take place in cherry or de-pulped in the mucilage. The coffee is then dried in cherry (natural), in mucilage (honey), or washed and dried.
The Story behind the Coffee
Jairo Arcila is a third generation coffee grower in Quindio, Colombia. Married to Luz Helena Salazar they had two children together: Carlos and Felipe Arcila, the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest exporter as their Mill Manager. And continued to work there for over 40 years until his retirement in 2019.
Jairo bought his first coffee farm, Finca La Esmeralda in 1987, where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee while also working full time for the local exporter. Using his savings Jairo slowly managed to purchase five additional farms. First Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. All of them, well-know around the speciality coffee industry producing some of the best Colombia has to offer.
