Colombia Jairo Arcila Rainbow Decaf

COUNTRY - Colombia
REGION - Armenia, Quindio
ALTITUDE - 1450 - 1500 M.A.S.L
VARIETAL - Caturra
PROCESSING METHOD - Fruit co-fermentation honey, Sugarcane Decaf

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.

CO - FERMENTED HONEY
When the coffee cherries reach the peak of ripeness, they are hand picked. The coffee in then exposed to a dry anaerobic fermentation period of 72 hours with the pulp on ( oxygen free environment with no added water). During this fermentation stage, various fruits were added. The cherries were then pulped and placed to dry on
raised beds until ideal moisture content was achieved.

SUGARCANE ETHYL ACETATE DECAF
The green beans are put into a steam chamber where the silver skin is removed from the beans.
After this, the beans are submerged in spring water and as soon as the beans are saturated with water it is sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for 8 hours which dissolves the caffeine content.
The green beans are then dried in a special chamber to reach the same moisture content it had prior to the decaffeination process.

CATURRA
Caturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918.From there, it spread to countries such as Guatemala, Honduras, Costa Rica, and Colombia, where, at one time, it accounted fo r nearly half of all coffee production.
Over the years, Caturra has gained a reputation for having high-quality cup potential. It’s generally recognised for being crisp, complex, and sweet with bright acidity – although this can vary depending on where it was grown and how it was processed.