DAY 1

COFFEE INFO:

Producer - Jairo Arcila

Varietal - Pink Bourbon

Process - Honey (Tartaric Acid x Eucalyptus)

Origin - Colombia

 

Mel's Brew recipe:

Method: v60

Ratio: 15g in / 250g out

Grind: EK 8.2

Water temp: 97

50 g bloom wait 40 s, pour the rest (200) up to 250

 

MORE INFO:

Jairo Arcila's story in the coffee world is a testament to dedication, innovation, and family heritage. As a third-generation coffee grower from Quindio, Colombia, Arcila's journey in the industry began at Colombia's second-largest coffee exporter, where he served as the Mill Manager for over 40 years. His retirement in 2019 marked the end of a significant chapter in his career but also the beginning of a new venture into coffee farming.

In 1987, Arcila made a pivotal move by acquiring his first coffee farm, Finca La Esmeralda. This step laid the foundation for his expansion into owning six farms, including Villarazo, Mazatlan, Santa Monica, Maracay, and Buenos Aires. His dedication to the craft and the industry has been influential in the local community, providing much-needed employment during harvests and thereby boosting the local economy.

Guided by his sons, Carlos and Felipe Arcila, co-founders of Cofinet, Jairo has significantly improved the processes of picking, sorting, and processing his coffee. The Arcila family's collective efforts have brought about the cultivation of exotic coffee varieties such as Pink Bourbon, Java, Papayo, and Gesha, enhancing the diversity and richness of their coffee offerings. This collaboration has allowed Jairo to produce exceptional coffees with remarkable flavor profiles, a true reflection of the region's terroir.

Jairo Arcila's commitment extends beyond coffee. He also cultivates fruits like mandarins, oranges, plantains, and bananas on his farms, showcasing his deep connection with the land and a holistic approach to agriculture.

One of the standout creations from Jairo’s farms is the Natural Double Anaerobic – Castillo, grown at Santa Monica farm. This microlot undergoes a meticulous process involving dry anaerobic fermentation, aerobic fermentation, and then another anaerobic phase, followed by drying on raised beds. The result is a magnificent coffee with notes of raisins, cacao nibs, sweet chocolate, and tamarind.

The Pacamara variety he produces, known for its fruit-forward flavors, is a cross between Pacas and Marogogipe, originating in El Salvador. This particular lot experiences a multi-stage fermentation process, enhancing its unique flavor profile, marked by pineapple and dark chocolate aromas and notes of vanilla and sugar cane.

Jairo Arcila's story in the coffee industry is more than just about producing high-quality beans; it's about a passion that spans generations, a commitment to sustainability, and a deep respect for the land and community that sustains his livelihood. His story is one of a true coffee artisan, whose legacy is etched not just in the beans he produces, but also in the lives he touches and the coffee culture he helps foster.

 

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