REGION:
Armenia, Quindio

PRODUCER:
Jairo Arcila, Finca Santa Monica

ELEVATION:
1450 - 1500masl

VARIETALS:
Castillo

PROCESS:
Dry Anaerobic Rum Aged Natural

TASTING NOTES:
Juicy, Rich & Complex. Malt, Rum, Rasin & Jammy Stewed Fruits.

FERMENTATION / FARM INFO:
Grown by Jairo Arcila at Finca Santa Monica, this coffee underwent a dry anaerobic fermentation for 24 hours before being placed on raised beds until it reached 18% moisture content. The coffee was then stored in GrainPro bags and submerged in a water tank for 50 hours. Afterward, it was dried on raised beds to achieve a moisture content of 10.5%. Finally, once dried, the coffee was aged in rum barrels for 20 days.

Jairo began growing coffee 35 years ago when his father became very ill and could no longer manage the family farm. A few years later, Jairo managed to purchase his own land, where he continues to grow coffee to this day.

This microlot is 100% Castillo, a variety developed by the Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.

ABOUT JAIRO ARCILA:
Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar, and together they have two children, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was as the Mill Manager for Colombia’s second-largest exporter, a role he held for over 40 years until his retirement in 2019.

In 1987, Jairo purchased his first coffee farm, Finca La Esmeralda, where he planted his first Caturra lot. He was fortunate to earn additional income from producing coffee on his farm while working full-time. Over the years, Jairo used his savings to purchase five more farms: Villarazo, Mazatlán, Santa Monica, Maracay, and Buenos Aires.

During the harvest season, Jairo provides numerous jobs to locals, creating a significant positive economic impact on his community.

With guidance from his sons, who are experts in producing specialty coffee, Jairo has greatly improved the picking, sorting, and processing of his coffees. Their advice has also helped him successfully grow exotic varieties such as Pink Bourbon, Java, Papayo, and Gesha across his farms. Thanks to their support, Jairo now produces exceptional coffees with amazing flavor profiles.

In addition to coffee, Jairo grows other crops such as mandarins, oranges, plantains, and bananas on his farms. He enjoys starting his day with a hearty breakfast, but what he cherishes most is spending time with his family.

BREW RECIPE ESPRESSO
PRESSURE / Pre-infuse for 4s
TEMPERTURE / 94-97°
DOSE / 21g
BASKET / VST 22g
YIELD / 50-55ml
TIME / 28-32s
RATIO / 1:2.5

BREW RECIPE FILTER / V60
TEMPERATURE / 98-100c
DOSE / 22g
WATER TOTAL / 365g
BLOOM / 1:00
BREW TOTAL / 3:45
RATIO / 1:16.5