Colombia Jairo Arcila Rose Tea Honey Pink Bourbon Co-Ferment

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.

ROSE TEA HONEY CO-FERMENT
For this lot, only the ripest cherries were harvested. The cherries are transported Cofinets La Pradera processing center in grain pro bags or special tanks to preserve their freshness.
​Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices​
​Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage smashed roses are added. Smashed roses contribute to the delicate profile with their natural components. Their intense floral essence creates a structure and depth reminiscent rose tea.
Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.
​The pulped cherries are then spread out in our elbas drying station. The cherries are carefully monitored and turned regularly to ensure uniform drying and to prevent over-fermentation or mold.
Drying continues until the cherries reach an ideal moisture content of 9.5% –11%.

PINK BOURBON
With its reddish-pink cherry hue and exceptional cup quality, the Pink Bourbon variety has earned a reputation for being both visually striking and remarkably flavourful. While its exact origins remain unconfirmed, it is widely believed to have emerged as a natural mutation at
2,100 m.a.s.l. in the San Adolfo region of Huila, Colombia, around 1980. Its high-altitude birthplace has made Pink Bourbon a favourite among coffee farmers and roasters. Initially, Pink Bourbon was thought to be a mutation of the Red and Yellow Bourbon varieties. However, some researchers have challenged this theory, proposing instead that Pink Bourbon may trace its lineage to an Ethiopian landrace variety.
​Pink Bourbon variety is adaptable to specific growing conditions. Pink Bourbon is a high altitude coffee variety, thriving best at elevations between 1,700 to 2,100 m.a.s.l. This elevation range is crucial for developing the complex flavours and vibrant acidity that Pink Bourbon is known for.
​Pink Bourbon trees are typically medium in height. This compact size makes them easier to manage and harvest compared to taller varieties.