Colombia Felipe Arcila Orange Typica Natural - LIMITED RELEASE

FELIPE ARCILA
Felipe is one of the co-founders of Cofinet along with his brother Carlos Arcila. They are the 4th generation of coffee growers. Their father, Jairo Arcila, is a third-generation coffee grower from Quindío. Jairo told his sons that the coffee industry was not profitable because of the many economic challenges he had faced in the past. Because of this advice, Felipe and Carlos both pushed forward with their careers in civil engineering and travelled to Australia to continue with their master’s degrees.

Felipe was amazed by the coffee culture he saw first hand Australia and was inspired to be a part of it. When Felipe finished his studies and returned to Colombia, he became more involved in coffee and started to study Specialty Coffee. Felipe and Carlos then bought Jardines del Edén where their focus is on growing exotic varieties of coffee. In 2015, Felipe and Carlos started Cofinet and began producing, sourcing, and exporting Specialty Coffee to the rest of the world.

NATURAL PROCESS
At Jardines, the team of pickers selectively harvest only the ripest cherries, which are then carefully transported to La Pradera—Cofinet’s processing center. To preserve their
freshness, the cherries are transported in grain-pro bags or suitable containers during the cool early morning hours, a crucial step to prevent overfermentation.
Upon arrival, they are first floated in water tanks to remove low density beans. The water used in this stage is recycled for more baches that require floating. Once this water is no longer suitable for usage, it is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and is then released as oxygen. This natural filtration process purifies the water, ensuring no contaminated water is discharged from our processing center and maintaining an environmentally sustainable operation.
After floating, the cherries undergo a meticulous hand-sorting stage. Here, we eliminate any unripe, overripe, or faulty cherries to ensure only the best cherries move forward in the process.
For this lot, cherries are exposed to 45-hour aerobic
fermentation. This method highlights the intrinsic flavors of the coffee, resulting in a cup that is rich, complex, and deeply connected to its origin. Afterwards, cherries are spread out on raised beds when they are exotic varieties. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.
​The drying process can take between 8 to 12 days, during
which the sugars and flavors from the fruit slowly permeate the beans. This creates a unique profile characterized by intense fruitiness, sweetness, and full-bodied.
​We aim for a moisture content of 9.5%-11%, which is the
perfect point for us. Our greenhouse maintains a temperature range of 20 to 38°C, helping us achieve a consistent drying time for our coffees

ORANGE TYPICA
The orange typica is a rare and visually striking mutation of the classic Typica coffee variety, distinguished by its vibrant orange cherries rather than the usual red. Like its genetic parent, Orange Typica tends to produce an elegant cup — often characterized by delicate florals, citrus acidity, and a tea-like body — but its exact profile depends heavily on terroir and processing. Grown in small quantities in regions like Colombia and parts of Central America, it retains the Typica lineage’s susceptibility to disease but rewards careful cultivation with nuanced, high-scoring cups. For producers, it’s both a statement of biodiversity and a nod to the heritage of Arabica’s earliest cultivated forms.