Colombia Jairo Arcila Ice Natural- Filter Roast

TASTING NOTES

Plum
Cherry
Cacao
Molasses

ABOUT THIS COFFEE:

Another knock-out coffee from one of our favourite producers; Jairo Arcila. An incredibly funky and process heavy coffee with intense flavour and sweetness. Expect heavily fruited tropical aromas and rich red fruits in the acidity. A full and textural body carries with it flavours of fermented cacao, dark sugars and an umami character.

COUNTRY - Colombia
REGION - Armenia, Quindio
ALTITUDE - 1700 M.A.S.L
VARIETAL - Castillo
PROCESSING METHOD - Ice Natural

JAIRO ARCILA
Jairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet.
Jairo’s first job was at Colombia’s second-largest 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.

ICE NATURAL PROCESS
Ice fermentation is a relatively new, experimental processing method that was developed by coffee producer Jairo Arcila and his sons and co-owners of Cofinet, Felipe and Carlos Arcila. This coffee was exposed to a dry aerobic fermentation of 24 hours. This fermentation begins as soon as a coffee is picked, due to the presence of water, sugar, bacteria, and yeast. Leaving the fruit on the coffee during this phase allows for the sugars and acids in the coffees mucilage to convert into different sugars, acids, CO2, ethyl alcohol, and other compounds. This imparts sweet and fruity flavours on the coffee. The coffee is then placed inside grainpro bags for 50 hours, maintaining a temperature below 22 degrees while fermentation continues. Afterwards, the coffee is frozen for 72 hours, before being placed on raised beds below 35 degrees to thaw and dry until ideal moisture content is achieved.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

CASTILLO
Developed over five generations, Castillo is the most common coffee variety grown in Colombia.
Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.
That being said, some in the specialty coffee sector consider Castillo to be lower quality than other varieties as it shares a genetic heritage with robusta beans.
Before Castillo was introduced, Caturra was the most widely found coffee variety in Colombia. However, Caturra plants are highly susceptible to coffee leaf rust, also known as la Roya. Coffee leaf rust prevents plants from photosynthesising, which can quickly kill the entire tree and may reduce crop yield by up to 70% in severe cases.
In 1938, Colombia established the National Coffee Research Centre called Cenicafé. Researchers worked to improve the genetics in Colombian coffee to help with productivity and disease resistance in crops.
Named after researcher Jamie Castillo, the Castillo coffee variety was released for production in 2005. It is the result of the successful hybridisation of Caturra with the Timor Hybrid.
So far, seven additional cultivars have been developed from Castillo, each trying to retain the cup quality of Cattura and the disease resistance from the Timor Hybrid.