Colombia Jairo Arcila Natural Caturra

TASTING NOTES

Blackberry - Lime - Molasses - Chocolate

This natural Caturra is a classic example of Jairos' approach to naturally processed, fruit-driven and clean coffees, with the fermentation used to build character rather than dominate the coffee.

VARIETAL Caturra

PROCESS Natural

ALTITUDE 1500 m.a.s.l.

PRODUCER Jairo Arcila Santa Monica

ORIGIN Quindio, Colombia

ROAST Filter

Size

Grind

Pickup available at The Roastery

Usually ready in 24 hours

meet the producer

Jairo Arcila

We've worked with coffees from Jairo and the Arcila family for years, drawn to their relentless experimentation and consistently distinctive cup profiles. Our relationship took us to Colombia to see their farms and processing first-hand

read their story

the process

Natural

Cherry Selection

Only the ripest cherries are selectively harvested before being hand sorted and floated to remove any under-ripe, defective and low-density fruit

Sorting & Fermentation

At La Pradera the cherries are floated and hand sorted again before undergoing a controlled 45 hour aerobic fermentation, designed to highlight the varietals intrinsic character.

Slow Drying

Following fermentation, the cherries are spread onto raised beds and carefully turned throughout to promote even moisture loss and prevent over-fermentation

Stabilisation

The coffee is dried for 8-12 days under controlled conditions until reaching around 10% moisture, preserving sweetness, fruit character and stability before resting

why we chose this coffee

Natural processed coffees walk a tight rope between funk and fruit

Meeting Jairo and spending time on his farms gave us a much clearer understanding of the work behind these coffees. Seeing the way he approaches picking, fermentation and drying in person made it obvious how deliberate each stage is, and how much attention goes into maintaining consistency from lot to lot.

Colombia Jairo Arcila Natural Caturra

Jairo Arcila

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