Colombia Jairo Arcila Natural Tabi- Filter Roast


TASTING NOTES

Cherry 
Blackberry
Dark Ghana
Vivid Sweetness

ABOUT THIS COFFEE:
Jairo keeps delivering with the tasty coffees! This Tabi is a standout coffee with super sweet aromatics and intense fruit and berries up front. Acidity is grapefruit toned and balanced and moving through to Dark Ghana Chocolate in the finish.

 

COUNTRY - Colombia
REGION - Armenia, Quindio
ALTITUDE - 1450 - 1500 M.A.S.L
VARIETAL - Tabi
PROCESSING METHOD - 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.

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
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

TABI
Released in 2002 as part of Colombia’s efforts to combat leaf rust, it is a hybrid of bourbon, typica and timor.

The name Tabi means “good” in the Guambiano (a native Colombian tribe) dialect. This coffee displays the positive cup qualities of it’s bourbon and Typica parents, while being more resistant to leaf rust